Fresh Baked Friday: Banana Streusel Muffins

Wasting food has always bothered me. I have my parents to thank for that. They always encouraged me to fill my plate with a healthy portion of food that I felt I could finish. Anything left on my plate was put to good use. Vegetables were fed to the chickens and the meat was sometimes given to the dogs to cut down on animal food costs. Everything else was eaten on leftover dinner night or made into lunches for school. Now that I've been buying my own groceries for several years, it's even more painful for me when food is thrown away. I see dollar signs when even a single browned banana lands in the trash can, but thankfully it doesn't have to be that way. 

My mom always turned overripe bananas into delicious banana bread when I was growing up. The whole house smelled of the sweet fruit when she whipped up a loaf this breakfast treat. Banana bread brings back so many memories of crisp fall days spent outside jumping in the leaves and coming in to enjoy a slice (or several) with a little butter and cinnamon. 

I love to reinvent classic recipes, so when I saw three bananas in the fruit basket growing more brown by the day I decided to put them to good use. These banana streusal muffins are fluffy, sweet and a tasy way to use those overripe bananas that would otherwise be thrown out.

Banana Streusel Muffins

1 stick unsalted butter, softened
3/4 cup sugar
1 cup flour
1 cup whole wheat flour
1/2 teaspoon salt
3 teaspoons baking powder
2 teaspoons cinnamon
2 eggs
1/2 cup milk
3 overripe bananas, mashed


1/3 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
2 tablespoons butter, cold and chopped

  1. Preheat oven to 375 degrees.
  2. Grease 12-cup muffin tin and prepare with paper liners.
  3. Cream butter and sugar together in large bowl. Add eggs and milk and mix until combined.
  4. In a separate bowl, combine flour, wheat flour, salt, baking powder and cinnamon.
  5. Fold flour mixture into wet ingredients. Add banana and stir to combine. Be careful not to over mix.
  6. Fill muffin tins 3/4 full. Let muffins rest while you prepare the streusel.
  7. Combine all streusel ingredients in a small bowl and mix using fingers until texture resembles sand.
  8. Spoon about 1 tablespoon of streusel on top of muffins. Be generous! Everyone likes extra streusel.
  9. Bake for 20 to 22 minutes until golden brown.

You can make these muffins a little healthier by replacing the stick of butter with 1/2 cup of Greek yogurt. Feel free to add a 1/4 cup of walnuts to the streusal for a crunchy topping. I recommend you enjoy these with a hot cup of coffee or tea and good book. 

Kylie K.