Banana Walnut Muffins with Streusel Topping

Baked banana walnut muffins in a muffin tray

5 from 13 votes

Banana Walnut Muffins with Streusel Topping

Lots of bananas make these banana walnut muffins incredibly moist, soft, and delicious. The added walnuts and a streusel topping give the muffins extra crunch. The intense banana flavor goes perfectly with the nutty flavor of the walnuts. They are quick and easy to make and perfect for breakfast with your family or on the go.

Prep Time20

Cook Time16

Total Time36

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 258kcal

Author: Sabine

Ingredients

Muffins

2 cups all-purpose flour, spooned and leveled
2 ½ teaspoon aluminum-free baking powder
½ teaspoon salt
1 ⅓ cups mashed overripe bananas
½ cup sugar
½ cup mild vegetable or canola oil
2 large eggs
½ teaspoon cinnamon
2 teaspoon vanilla extract
1 cup walnuts, chopped
1 medium-sized ripe banana, cut into small chunks

Streusel topping

½ cup all-purpose flour, spooned and leveled
⅓ cup packed dark brown sugar
2 tablespoon walnuts, finely chopped
½ teaspoon cinnamon
¼ cup cold unsalted butter, cut into small chunks

US Customary - Metric

Instructions

Preheat the oven to 425°F (218°C). Line two 12-well muffin pans with about 18-20 paper liners and set aside.
In a medium bowl, stir together the flour, baking powder, and salt and set aside.
In a large mixing bowl, using a whisk, mix together the mashed bananas, sugar, and oil until well combined, about 1-2 minutes. Then add the eggs, cinnamon, and vanilla and stir to combine, about 1 minute. Add the flour mixture and whisk until thoroughly combined, about 1 more minute. Then fold in the walnuts and banana chunks just to incorporate and set aside.
In a small bowl, use your fingers to combine the flour, brown sugar, walnuts, cinnamon, and butter until the mixture is crumbly. Do not overwork. Otherwise, it will become a paste rather than crumbs.
Spoon the batter into the prepared paper liners until almost full and top with the streusel. You will end up with about 18 muffins.
Bake at 425°F (218°C) for 5 minutes. Then, leaving the oven door closed, lower the heat to 350°F (177°C) and bake for another 11-13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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