Banana Muffins

Banana Muffins

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Don’t throw out your speckled bananas. Don’t throw out a banana out even if the entire banana turns brown. Those super-overripe bananas are perfect to use for baking. If you don’t want to peel and freeze them, just stash them in the fridge, ugly peel and all, until you’re ready to use them. They’ll stay useable in there for another 2 weeks that way.

I was in possession of some very, very overripe bananas but was bored with my usual recipes. Luckily, I already had this Banana Muffins recipe bookmarked. They were the perfect thing to have for snacks or breakfast on a recent road trip.

Banana Muffins
Banana Muffins

The muffins were very good. They made a great breakfast for traveling. They were a little denser than regular muffins, but were much lighter than traditional heavy banana nut muffins. I didn’t add nuts, but I might next time. They were bananay and moist, and I think that soaking the bran in yogurt helped lighten the texture a little. The nutmeg was a nice change of pace – it reminded me a little of donuts. I liked that the muffins had bran in them, and it was a great way to work healthy flax seed into my diet.  I enjoyed the touch of cinnamon in the streusel. The streusel was sweet, but the muffins themselves weren’t too sweet on their own. Alex’s only complaint was that the streusel didn’t stay on well, but I think that’s a hazard with any streusel-topped baked good. The streusel stayed on better when it softened after I covered the muffins. Overall, this was a simple, healthy recipe, and I’m pretty sure I’ll make this recipe again.

Banana Muffins
Servings: 12
Author: Leona Konkel
  • 1/2 cup yogurt
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 1/2 cup mashed banana (3 medium)
  • 3/4 cup sugar
  • 1/2 cup oat bran
  • 1/2 cup ground flax seed (or more oat bran)
  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • chopped nuts (if desired)
  • 1/4 cup brown sugar
  • 1/4 cup oats
  • 2 tablespoons flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon oil or butter
  1. Mix together the yogurt, egg, oil, banana, sugar, oat bran, and flax seed. Set aside for 10 minutes. 
  2. Add 1 1/2 cups flour, baking powder, salt, baking soda, and nutmeg. Stir just to combine. Add nuts if desired. 

  3. Separately, mix together the brown sugar, oats, 2 tbsp flour, cinnamon, and oil until the mixture is evenly moist to make the streusel. 

  4. Grease the cups of a muffin pan or line with paper cups; divide batter evenly between the cups. They will be rather full. Top with the streusel. 

  5. Bake at 375F for about 20 minutes, until the tops are browned and a toothpick inserted into one comes out clean.

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