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Streusel Banana Bread Muffins

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This recipe for jumbo banana bread muffins are bursting with flavor—perfect as a housewarming gift, an easy grab-and-go breakfast, or a cozy treat for weekend guests. Topped with a delicious, buttery streusel, they’re the best way to use up those extra ripe bananas! The way your house is about to smell with these in the oven…

A delicious recipe for the banana lovers:

I have a toddler who absolutely lives for anything banana—banana bars, banana cake, banana smoothies, and his personal favorite: bananas drizzled with peanut butter. So when I told him we were going to bake banana bread muffins together, he was excited!

He loves being in the kitchen with me—especially when it comes to dumping in the flour, sugar, and pretty much every ingredient. We’re still working on mastering the art of cracking eggs (it’s a messy work in progress), but baking has become one of our favorite hobbies to do together (& gardening!) He has a fascination with the electric mixer, too. It’s the perfect way to spend a slow afternoon inside when the sun’s too hot to play outside.

We made these muffins for my brother who was visiting, and he LOVED them!

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Easy on-the-go recipe for summertime:

We’re always on the go in the summer—between park days, camp drop-offs, library visits, weekend getaways, or just packing snacks for a road trip. These banana muffins are perfect for tossing into your bag as an easy, delicious treat on the go! The way they compliment a summer iced coffee…yum!

Cut the sugar & add in some nuts!

Want to make them a bit healthier? Try swapping the sugar for pure maple syrup. It adds natural sweetness and gives the muffins a soft, tender texture. You can also mix in a cup of oats with the maple syrup for added fiber and a heartier bite. Feel like switching things up? Fold in a dash of cinnamon, a handful of blueberries, chopped walnuts, or even some chocolate chips. There are so many ways to make them your own!

How to Make These Banana Muffins Gluten-Free:

Making these muffins gluten-free is super simple! Just swap the all-purpose flour for your favorite 1:1 gluten-free baking flour (I like using King Arthur or Bob’s Red Mill). These blends are designed to mimic regular flour, so you won’t need to adjust anything else in the recipe.

Want to add even more texture? Stir in 1/2 to 1 cup of certified gluten-free oats along with the flour or streusel topping for a hearty bite.

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Banana Bread Streusel:

Using up a bit of the extra muffin batter in the streusel mixture gives you the best crumbly, crispy-sweet topping. It takes the muffin top to the next level—truly the best part! And if I have walnuts in the house, I’ll finely chop a handful and mix them into the streusel for an extra bit of crunch. So good!

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Streusel Banana Bread Muffins Ingredients:

These banana muffins are made with simple ingredients!

  • Unsalted butter
  • Sugar
  • Extra-ripe bananas
  • Eggs
  • Vanilla extract
  • All-purpose flour (or gluten-free flour)
  • Baking soda
  • Salt

Streusel Topping Ingredients – streusel is optional

  • Light brown sugar
  • Granulated sugar
  • All-purpose flour
  • Ground cinnamon
  • Sea salt
  • Chilled butter
  • Leftover banana muffin batter
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Making banana bread muffins is so easy & a great way to use up the extra ripe bananas laying around the house.

How to Make for Banana Muffins:

  • Preheat oven to 350 degrees and line a muffin tin (jumbo or standard size).
  • Cream the unsalted butter and sugar together using an electric mixer until light and fluffy.
  • Add mashed bananas, eggs, and vanilla extract. Mix until well combined.
  • Stir in flour, baking soda, and salt. Mix until just combined to avoid overmixing.
  • In a separate bowl, prepare the streusel topping by mixing brown sugar, granulated sugar, flour, cinnamon, and sea salt.
  • Add chilled butter and a small scoop of banana muffin batter to the streusel mixture. Mash together with a fork until crumbly.
  • Fill the muffin cups about 3/4 full with banana batter.
  • Spoon streusel topping generously over each muffin.
  • Bake in the preheated oven until golden brown and a toothpick comes out clean (about 20–25 minutes).
  • Allow muffins to cool in the pan for 20 minutes before removing.
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Banana Bread Streusel Muffins

Taralynn
Jumbo banana bread muffins bursting with flavor—perfect as a housewarming gift, an easy grab-and-go breakfast, or a cozy treat for weekend guests. Topped with a delicious, buttery streusel, they’re the best way to use up those extra ripe bananas!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Jumbo Muffins

Ingredients
  

Banana Muffins
  • 1/2 Cup Unsalted Butter at room temperature
  • 2 Cups Sugar
  • 3 Medium Extra-Ripened Bananas about 1 1/2 cups
  • 3 Large Eggs
  • 3 Tsp Vanilla Extract
  • 2 Cups All-Purpose Flour sub for gluten-free flour
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
Streusel Topping for Muffins
  • 1/3 Cup Light Brown Sugar, packed
  • 2 Tbsps Granulated Sugar
  • 1/2 Cup All-Purpose Flour
  • 1 Tsp Ground Cinnamon
  • 1/4 Tsp Sea Salt
  • 4 Tbsp Chilled Butter
  • any remaining banana muffin batter (less than 1/2 cup)

Instructions
 

Banana Muffins

  • Preheat oven to 350 degrees.
  • In a large bowl, use an electric mixer to cream together butter and sugar on high speed for 5 minutes until light and fluffy.
  • Mix in the mashed bananas, eggs, and vanilla. Beat for 1 minute on medium-low speed.
  • Whisk together the flour, baking soda, and salt. Mix the dry ingredients into the mixer on low speed for 30 seconds or until just combined.

Prepare the Streusel

  • In a small bowl, whisk together brown sugar, granulated sugar, flour, cinnamon, and salt.
    Add the chilled butter and a bit of leftover muffin batter. Use a fork to mash it into a crumbly mixture.

Bake

  • Line a jumbo muffin tin and fill each cup about 3/4 of the way full with batter.
    Spoon streusel mixture over the top of each muffin.
    Bake for 20–25 minutes or until the edges are golden and a toothpick comes out clean.
    Let muffins cool in the pan for at least 20 minutes before serving.

Notes

Tips:
These are delicious warm! Heat in the microwave for 10 seconds for the ultimate breakfast pairing with coffee.
You can also use a standard muffin tin—just reduce the bake time by about 5 minutes and check for doneness.
Keyword banana cake, banana muffins, muffin recipe
Tried this recipe?Leave a Rating!
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These muffins are so easy to make and pure happiness in every bite. You’ll be doing a little happy dance after the first taste! I can’t wait to hear how they turn out for you! I’m impatiently waiting for the next round of bananas to ripen so we can make another batch.

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Posted In: Breakfast, Kid Approved, Muffins, News, Printable Recipes, Recipes, Summer Recipes, Uncategorized, Vegetarian

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One Comment

  1. 5 stars
    Best banana muffs ever

    Reply