Banana Muffins with Streusel Topping

Banana Muffins with Streusel Topping

My youngest grandgirl loves her bananas.

Bananas are her go to snack during that in between time from getting home from day care and before dinner.

“Nana Please,” and she is not talking about me…she wants a banana.

So, you can pretty much count on that I will have some bananas in the house…somewhere. (youngest grandgirl likes to hide food behind my big chair in the living room.)

There are times though, that we cannot eat all of those needed bananas and I have to do something drastic to use up those bananas…like make banana muffins. (you did not think I would throw them away did you? hehe)

Anywho, I took my favorite and very simple banana bread recipe and topped it with a melt in your mouth streusel topping.

My old kids, my grand kids and myself included, could not stay out of them.

Yum a yum yummy!

If you need a little comfort food and you are looking at some bananas, do something drastic too…make some Banana Muffins with Streusel Topping.

Here is what you need to make them.

I bet you have pretty much all of this in your kitchen right now. Flour, sugar, powdered sugar, oil, butter, salt, baking soda, baking powder, cinnamon and a couple of eggs.

First thing I do is take a mixer to these bananas to smash them up.

Then I add my eggs. (these came from my backyard beauties)

With a mixer, mix in the eggs with the bananas, then mix in the oil. Add the sugar into the banana mixture…I forgot to get a picture of that…ooops.

In a separate bowl, add in the flour.

Add the baking powder and soda.

Add in the salt.

Whisk the dry ingredients together.

Add the dry ingredients to the banana mixture.

And now mix all up, without over mixing. (it causes tunnels in your muffins)

Fill the muffins tins up two-thirds with the batter.

Now, lets make the topping!

Cut off 5 tablespoons of butter.

You want to melt it. I just put mine in the microwave to melt.

Add in your flour.

Add in your powdered sugar.

Now cinnamon…yum!

A pinch of salt.

Mix it all together. The great thing about this topping is that  you can put it on any kind of muffin or quick breads to add a little homemade goodness.

Drop small pieces of the topping onto the top of each muffin. I also gently pressed the topping into the batter.

Put the muffins in a preheated 350 degree oven to bake. They take about 20 minutes.

Here is the recipe:

Banana Muffins with Streusel Topping


3/4 cup of sugar

1/2 cup oil

2 eggs

3 ripe bananas, mashed

1 3/4 cups flour

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Streusel Topping

5 tablespoons butter, melted (I have also used margarine)

2/3 cup flour

2/3 cup powdered sugar

1/4 teaspoon cinnamon

pinch of salt

Directions for the Banana Muffins

In a large mixing bowl, mix together the sugar, oil, eggs and the bananas.

Add in the flour, baking powder, baking soda and salt.

Heat the oven to 35o degrees.

Grease or line a muffin tin with papers and fill each muffin cup 2/3 full of batter.

Now, make the topping.

Directions for the Streusel topping:

In a medium size bowl, stir together the melted butter, flour, powdered sugar, cinnamon and salt. It will be clumpy, but that is ok.

Back to the muffins:

Now that the streusel is ready, sprinkle streusel on the top of each muffin. I pressed the streusel down slightly into the batter so it will bake on and not fall off when you take them out of the oven.

Bake the muffins in a preheated 350 degree oven for about 20 minutes or until a toothpick comes out clean when inserted into the muffin. Cool for 10 minutes then remove from muffin tin.

Makes about 15 muffins.



Here are some other recipes you might enjoy.


Velvetta Cheese Soup                    Easter Bird Nest                           Pistachio Bread with Cinnamon Swirl

A Bucketful of Muffins

Have you ever had to cook for a crowd? Or just wanted to bake something that you could enjoy today and for later?

That is why I love to make these muffins.

When I had to start going to meetings before school, several of us teachers brought in enough goodies to feed all the teachers a nice breakfast. It is great to just hop in your car, drive to school, knowing that breakfast was there waiting for you. Yummy breakfast food to celebrate the start of school and to get you ready to go to all those FABULOUS meetings….. : ). One of the things that I made to share were these terrific muffins. They are full of raisin bran cereal and extra raisins. I love them so much, I made a batch for home and shared with Niener Wiener and Jeanie Beanie. I froze the rest in the freezer. All I had to do was pull a muffin out and microwave it for breakfast. It was like eating a fresh baked muffin. If you would rather bake a few of the muffins at a time, you can do that too. Just put the batter in the refrigerator and bake a few at a time. The only trick is that you do not stir the muffin batter after it goes into the fridge because it breaks down the cereal.

See, it really does make a bucket full of muffins!

Lets get started!

Can you tell I am making these at school? First thing you do is put all the dry ingredients together. This includes the flour, raisin bran cereal, sugar, more raisins, baking soda and salt.

Add the oil.

Add four beaten eggs.

Add a whole quart of buttermilk.

Mix together, but do not over mix because it will break down the raising bran cereal.

Bake muffins for 15 to 20 minutes in a 400 degree oven. I love the bits of cereal through the muffin.

The recipe says that the batter will last in the fridge for 4 weeks. If you can make yourself wait that long before eating all of them.

As you can tell I made the whole batch!

These muffins are moist and dense at the same time. I love all the raisins!

Hope you do too!


Here is the recipe:

Bucketful of Muffins

Adapted from a old church cookbook I found at Salvation Army


Dry Ingredients:

1–15 ounce box Raisin Bran Cereal

5 teaspoons of baking soda

5 cup of all purpose flour

2 teaspoons salt

2 cups of raisins

3 cups of sugar

Wet Ingredients:

4 beaten eggs

1 cup of vegetable oil

1 quart buttermilk


Mix all the dry ingredients in a very large bowl. Mix well. Add in the eggs, oil and buttermilk. Stir together but do not over mix and break down the cereal. If you are not baking all the muffins you can store in a covered container in the refrigerator. Do not stir any time after mixing the batter together.

Bake muffins as needed (or all of the batter like I did) in a 400 degree oven for 15 to 20 minutes.

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