Whole Wheat Banana Streusel Muffins

Moist whole wheat banana muffins with a crunchy streusel topping and sweet vanilla glaze. A perfect breakfast or snack for the entire family!

Moist whole wheat banana muffins with a crunchy streusel topping and sweet vanilla glaze. Recipe from @bakedbyrachel

Mornings can be rough. I know that’s putting things lightly for most people. We’re all on the same page here. If we could roll out of bed whenever and start our day without alarms and set times and agendas, we’d probably be better off. More relaxed. And let’s add no deadlines before noon to that list while we’re at it.

If I only had myself to get up and get going it might not be so bad, but add others into the mix that are practically zombies at 630, it’s like pulling teeth. Does this all sound familiar to you?

This is why I typically keep breakfast simple. Cereal, waffles… easy, quick food. It’s simple, but can get boring and very old, very fast. That is one big reason for these muffins. Not only because I wanted to change things up at breakfast (and snack time), but I wanted to experiment on my kids.

Moist whole wheat banana muffins with a crunchy streusel topping and sweet vanilla glaze. Recipe from @bakedbyrachel

Like most homes, all-purpose flour is pretty much a staple item. I decided to swap out my traditional all-purpose flour for a more nutritious white whole wheat flour. It’s not nearly as white as all-purpose, or as light and smooth in texture, but it’s a nice midway point between all-purpose and darker whole wheat.

I’ll let you in on a little secret…

They didn’t notice that I used a different flour! Not a single complaint or question – which, if you have kids, you know they can be finicky about changes to their food. In fact, it was quite the opposite. These muffins were gobbled up and truly adored by the entire family.

Moist whole wheat banana muffins with a crunchy streusel topping and a sweet vanilla glaze. These muffins are a perfect breakfast or snack for the entire family!

Whole Wheat Banana Streusel Muffins

Moist whole wheat banana muffins with a crunchy streusel topping and sweet vanilla glaze.
Prep Time10 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: Muffin
Servings: 1 dozen

Ingredients

Streusel:

  • 1/2 C white whole wheat flour
  • 2 Tbsp granulated sugar
  • 2 Tbsp light brown sugar
  • 1/2 tsp cinnamon
  • 1/4 C unsalted butter melted

Batter:

  • 1/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 2 large eggs
  • 1 C banana mashed (roughly 2 medium)
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 C white whole wheat flour

Glaze:

  • 6 Tbsp powdered sugar
  • 1-2 Tbsp milk
  • 1/4 tsp vanilla extract

Instructions

  • Preheat oven to 350F°. Line a muffin tin with 12 liners, set aside.
  • In a large bowl, whisk together dry streusel topping ingredients. Mix in melted butter until well incorporated and large clumps form. Transfer to a rimmed baking sheet. Break up into no larger than pea size clumps. Set aside.
  • In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in eggs, followed by mashed banana, mixing until smooth. With mixer running on low, mix in salt, baking powder, baking soda and 1/2 cup of flour at a time until all flour has been incorporated. Mix only until no streaks remain.
  • Divide batter between prepared liners, using one large cookie scoop per. Sprinkle well with prepared streusel topping.
  • Bake for 20-25 minutes or until only a few moist crumbs cling to a toothpick inserted.
  • Allow to cool in pan for several minutes before transferring to a wire rack to cool completely.
  • Meanwhile, whisk together powdered sugar and milk. Drizzle over cooled muffins.
  • Store in an airtight container for up to several days.

Notes

An original recipe from Baked by Rachel

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