Banana Chocolate Chip Streusel Muffins

I’m sure many of you have the same banana problem as me- that there’s always a few left towards the end that are too brown and spotty to be eaten as is. I always have 2 or 3 left, and more often than not, they’re used up in my favorite banana bread (I still need to share that recipe!).

This time around, I wanted to switch things up and create something that I could add to my son’s lunchbox. I decided to go the muffin route, after seeing my friend post a picture of her take on Banana Chocolate Chip Streusel Muffins, recipe courtesy of Sally’s Baking Addiction.

These muffins are great not only to snack on, but also for breakfast! The muffin itself is not too sweet, and the streusel topping adds the right amount of sweetness and crunch.

 

 

Banana Chocolate Chip Streusel Muffins

Yield: 12 Muffins

Ingredients:

For Streusel:

  • ¼ cup + 2 tablespoons semi-sweet chocolate chips
  • 2 tablespoons brown sugar
  • ½ tablespoon ground cinnamon

For Muffins:

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup sugar
  • 1 egg
  • 3 ripe bananas, mashed
  • 3 tablespoons yogurt

Directions:

Make Streusel:

In a small bowl, combine and mix all ingredients for streusel. Set aside.

Make Muffins:

Preheat oven to 425°F and set aside a greased or lined muffin pan.

In a large bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.

In the bowl of a stand mixer, combine butter, sugar, and egg. Mix on medium speed until light and fluffy, about 3 to 5 minutes. Reduce speed to low and add bananas and yogurt, scraping the sides of the bowl as needed. Mix until thoroughly combined. Add flour mixture and mix until just combined, take care not to overmix.

Divide the batter into the muffin cavities, filling at least ¾ full. Place a spoonful of streusel on top of each muffin, and lightly press down.

Bake the muffins for 5 minutes, then reduce temperature to 350°F and bake until an inserted toothpick comes out clean, an additional 12 to 15 minutes. Remove from oven and cool for 5 minutes, then transfer to a rack and cool completely.

Muffins can be kept at room temperature for up to one week.

 

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Banana Crumb Muffins

I bought a bunch of bananas and they all got eaten up except for the last two.  They just sat around by their lonely selves for a few days and started to ripen beyond the point of no return.  I felt bad throwing them away, but at the same time the only thing that I knew of that used old bananas was banana bread, and no one here likes banana bread LOL.

I was stumped.

So I turned to my trusty friend Google and came upon this amazing recipe. I tweaked it a bit based on the reviews and was left with an apartment that smelled like heaven, the satisfaction of knowing that I didn’t let those sorry bananas go to waste, and a picky husband and toddler who suddenly decided that they enjoyed banana crumb muffins 🙂

Banana Crumb Muffins

Yield: 12 Muffins

Ingredients:

For Muffins:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 ripe bananas, mashed
  • 1 egg, lightly beaten
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • ¾ teaspoon ground cinnamon

For Crumb Topping:

  • 1/3 cup brown sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon butter, cold

Directions:

Preheat oven to 375°F and grease or line 12 muffin cups.

In a large bowl, sift together all-purpose flour, baking soda, baking powder, and salt.

In a separate bowl, beat mashed bananas, egg, sugar, brown sugar, oil, vanilla, and ground cinnamon until well incorporated.  Fold the dry ingredients into the banana mixture and divide into the prepared muffin tray.

In a small bowl, mix together all of the crumb topping ingredients until it resembles a course cornmeal.  Sprinkle the topping over the muffin batter and bake for 18-20 minutes, or until an inserted toothpick comes out clean.