Banana Chocolate Chip Streusel Muffins

When you’ve got a giant bunch of bananas that haven’t been touched and are ready to expire, the best and only thing to do is make these delicious Banana Chocolate Chip Streusel Muffins!

We’ve all been there. Those sad bananas that need new life. You will be SO happy you grabbed your mixing bowl made these incredible muffins - they make the perfect grab-and-go breakfast, and after school snack or a wholesome option to throw into lunchboxes for a sweet treat!

Even my Sully, who is not a banana lover, said these were his favourite muffins!

Tips for the Best Banana Chocolate Chip Streusel Muffin

1. If you egg isn’t at room temperature, you can quickly get it there by placing it in a bowl of warm tap water at the beginning of the cooking process. By the time you get to adding the egg, it will be ready to go!

2. If you love nuts, add in 1/2 cup chopped walnuts or pecans into the streusel. These will give a delicious nutty crunch. I omit nuts from ours so I can pack these in the kids lunchboxes, but you do you, boo.

3. Use ripe bananas: The riper the bananas, the sweeter and more flavourful your muffins will be.

4. You can substitute sour cream for the greek yogurt. Or even buttermilk in a pinch.

5. Why the high oven temp? Good question! The initial high temp will lift the tops of the muffins to create a bakery style dome. I love that part! The muffins stay super moist on the inside and the crust is a little crunchy on top. It’s perfect!

6. Don’t overmix the batter: Overmixing can result in dense muffins. Mix until the ingredients are just combined.

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Banana Chocolate Chip Streusel Muffins

Ingredients:

For the streusel:

• 2 tsp ground cinnamon

• 1/4 cup brown sugar

• 2/3 cup chocolate chips

For the Muffins:

• 1 2/3 cups all-purpose flour

• 1/2 tsp ground cinnamon

• 3/4 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp salt

• 6 tbsp butter, softened to room temperature

• 1/2 cup granulated sugar

• 1 egg, at room temperature (see note above for a shortcut)

• 1 tbsp vanilla extract

• 1 1/2 cups mashed bananas (approx 3-4 ripe bananas)

• 1/4 cup plain greek yogurt

Directions:

1. Begin by preheating your oven to 425F and spray a muffin tin with non-stick spray and line with muffin liners.

2. Then mix together the streusel ingredients and set aside.

3. In a medium bowl, combine the flour, cinnamon, baking soda, baking powder and salt. Set aside.

4. Using a stand mixer or an electric mixer (or just use your hands, it’s fine) mix together the butter and sugar for about 2 minutes until it’s well incorporated. Then add in the egg and mix again. Finally add in the vanilla, yogurt and the mashed banana. Mix well.

5. Add the dry ingredients into the wet ingredients. Don’t over mix this! It’s ok if there are a few clumps of dry ingredients.

6. Layer a large spoonful of the batter into the bottom of each muffin tin. Then top with a spoonful of the streusel, followed by another spoonful of the muffin batter. Finally top with the remaining strudel mixture.

7. Bake the muffins at 425F for 5 minutes. Set a timer! Then reduce the heat to 350F and bake for another 15 minutes. Check to see that the muffins are done by inserting a toothpick into the centre of the muffin. If it comes out clean, they are ready!

8. Let the muffins cool for 5-10 minutes in the baking tray before removing them or enjoying them. They are super delicious warm! Subscribe here and receive my free Perfect Pantry Checklist while you do!

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