Bakery Style Banana Bread Muffins with Streusel Topping
The Bakery Style 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!
Ingredients
- 1.5 cups banana (about 3-4), mashed
- 1/4 cup salted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar , packed
- 2 eggs
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 2 cups gluten free flour, or regular all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
Streusel Topping
- 1/4 cup gluten free flour, or regular all purpose flour
- 3/4 cup rolled oats
- 1/2 cup dark brown sugar, packed
- 1/4 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!
Nutrition
Calories: 260kcal