Banana Bread Muffins with Streusel Topping are the perfect way to start your day. These classic muffins are easy to make, gluten free friendly, delicious, moist and fluffy!
There's nothing more disappointing than baking muffins that come out dry and sink in the middle.
However, my favorite part about a muffin is the muffin top. I love it when muffins have an edge that hangs over. I always save it for last.
And these muffins have the most PERFECT muffin top!
I share below what makes these Banana Bread Muffins so moist and fluffy. These muffins are beyond delicious and easy to make.
Topping the muffins with an oat streusel is optional, but highly recommended!
Main Ingredients
- Gluten Free Flour / All Purpose Flour
- Cinnamon
- Baking Powder
- Baking Soda
- Rolled Oats
- Banana
- Eggs
- Vanilla Extract
- Granulated Sugar
- Dark Brown Sugar
Tips and Tricks for Fluffy and Moist Muffins
Believe it or not, there are a few things you can do to make your muffins extra moist and fluffy when they come out of the oven.
One of the most important things when baking muffins is to bake them in every other muffin liner. There shouldn't be a muffin directly next to another.
This gives the muffins more space to rise, stay moist and create a perfect muffin top.
My other trick for fluffy and moist muffins is to not overmix the batter. When you overmix the batter, it can cause the muffins to have a dry/tough texture.
To avoid this, mix just until combined then check the muffins with a toothpick to know when they are done baking!
How to Make Banana Bread Muffins
- Preheat the oven to 425 degrees F
- Line a muffin tray in every other slot with muffin wrappers, you will bake two trays (one after the other)
- Combine all of your wet ingredients into a bowl and mix until fully combined
- Add in half the flour, fold into the batter until fully combined
- Next, add in the rest of the flour as well as the baking powder, baking soda and cinnamon
- Mix until combined, make sure to not overmix
- Make the streusel topping
- Use a spoon or ice cream scooper to transfer the batter to the muffin lines
- Fill the batter so that the top scoop of batter lines up just under the top of the wrapper
- Add about 2 tablespoons of the streusel topping on top of the batter
- Bake in the oven for 10 minutes at 425 degrees F
- Turn the over temperature down to 350 degrees F and bake for additional 8-12 minutes (or until a toothpick comes out clean as oven temperatures vary)
- the muffins will be done when you stick a toothpick in and it comes out clean
- Let cool for 5-10 minutes then transfer to a cooling rack
- Enjoy!
Frequently Asked Questions
Yes! I would stick to adding chocolate chips/chunks, nuts, fresh fruit or nut butters to the mix.
I would avoid adding any frozen fruit as that would change the consistency of the batter.
Nope! You can omit completely. The baking time may be less, keep an eye on the muffins to make sure they don't overbake.
I suggest using regular all purpose flour at a 1:1 ratio. Substituting any other flour will impact the rise and texture of these muffins.
The muffins are fully baked when you stick a toothpick in the middle and it comes out clean.
Store these muffins in an airtight container for up to 3 days at room temperature. Leave a corner of the container open for airflow.
If you'd like to store them for longer, freeze for up to 1 month!
Two things! The baking powder and not overmixing the batter. It works like a charm every time.
Like this recipe? Check out these!
- Healthy Lemon Muffins with Poppy Seeds
- Moist Banana Bread with Buttermilk
- High Protein Banana muffins
- Chocolate Mug Cake with Protein Powder
Banana Bread Muffins with Streusel Topping
Ingredients
- 1.5 cups banana (about 3-4) mashed
- ¼ cup salted butter melted
- ¼ cup granulated sugar
- ½ cup dark brown sugar packed
- 2 eggs
- ¼ cup almond milk
- 2 tsp vanilla extract
- 2 cups gluten free flour or regular all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
Streusel Topping
- ¼ cup gluten free flour or regular all purpose flour
- ¾ cup rolled oats
- ½ cup dark brown sugar packed
- ¼ cup salted butter softened
Instructions
- Preheat the oven to 425 degrees F
- Line a muffin tray in every other slot with muffin wrappers, you will bake two trays (one after the other)
- Combine all of your wet ingredients into a bowl and mix until fully combined
- Add in half the flour, fold into the batter until fully combined
- Next, add in the rest of the flour as well as the baking powder, baking soda and cinnamon
- Mix until combined, make sure to not overmix
- Make the streusel topping
- Use a spoon or ice cream scooper to transfer the batter to the muffin lines
- Fill the batter so that the top scoop of batter lines up just under the top of the wrapper
- Add about 2 tablespoons of the streusel topping on top of the batter
- Bake in the oven for 10 minutes at 425 degrees F
- Turn the over temperature down to 350 degrees F and bake for additional 8-12 minutes (or until a toothpick comes out clean as oven temperatures vary)
- the muffins will be done when you stick a toothpick in and it comes out clean
- Let cool for 5-10 minutes then transfer to a cooling rack
- Enjoy!
Exactly what I was looking for, appreciate it for putting up.
So happy to hear you enjoyed! Thank you 🙂
I just noticed that in the beginning of this post you point out that egg is an ingredient that is used in the recipe, yet in the recipe description, egg is not in the list. I jumped straight to the recipe and so made this without any eggs. They didn't come out quite so fluffy ( I'm assuming it is because I left out the egg) as your picture but fortunately my family still liked the taste of it. However, I would really like to know how many eggs this recipe calls for. Thanks!
Hi Lorelyn,
I apologize for that! The recipe should be updated now and uses 1 egg! I hope you give them another chance and enjoy 🙂
These were the first gluten free muffins my family ever liked. Thank you, they were delicious! 🤗