Whole Wheat Banana Streusel Muffins

By Rachel // January 14, 2015 // 34 comments //

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!

Print Recipe

Whole Wheat Banana Streusel Muffins

Moist whole wheat banana muffins with a crunchy streusel topping and sweet vanilla glaze.

Prep Time10

Cook Time20

Total Time40

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

This post contains affiliate links.

34 Responses to “Whole Wheat Banana Streusel Muffins”

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Jennie+@themessybakerblog — January 14, 2015 at 8:24 am

These look absolutely scrumptious. These would definitely make my morning brighter. Pinned.
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  Rachel — January 15, 2015 at 7:30 am
  
  Thanks so much Jennie!
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2

Christie — January 14, 2015 at 8:33 am

Love that you used whole wheat flour in these. Wish I had one right now for breakfast.
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  Rachel — January 15, 2015 at 7:30 am
  
  Thanks Christie!
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Tonia from TheGunnySack — January 14, 2015 at 9:33 am

Yes, I do think these would make my morning go more smoothly too!
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  Rachel — January 15, 2015 at 7:30 am
  
  They absolutely would :)
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Jocelyn @BruCrew LIfe — January 14, 2015 at 10:53 am

Haha! Your morning zombies sound just like mine!!! Easy breakfast choices are a must around here too! Love the wheat flour addition to these yummy muffins. And now I never want another unglazed muffin!!!
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  Rachel — January 15, 2015 at 7:30 am
  
  I agree with the glaze! It’s so hard to eat them without now :)
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heather+@french+press — January 14, 2015 at 11:00 am

getting kids up and ready is almost impossible! and YES no deadlines before 12 would be perfect, along with a cup of coffee and a few of these muffins
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  Rachel — January 15, 2015 at 7:31 am
  
  I don’t remember being this difficult as a kid or maybe I’m just blocking out those memories ;)
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nicole+@+I+am+a+Honey+Bee — January 14, 2015 at 1:56 pm

I have perfectly ripe bananas for this!!! yay!!!

And agreed- mornings are rough. I cried this morning at the bus stop. It was just one of those mornings… all thanks to my phone battery dying and my early alarm not going off. UGH!!
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  Rachel — January 15, 2015 at 7:32 am
  
  Yay for bananas! And…Ugh sorry about your morning!! I hope the day got better!
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sue|theviewfromgreatisland — January 14, 2015 at 2:23 pm

A streusel AND a glaze — be still my heart!
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  Rachel — January 15, 2015 at 7:32 am
  
  Thanks Sue :)
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Millie | Add A Little — January 14, 2015 at 3:39 pm

This looks amazing – the streusel topping sounds so addictive too!
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  Rachel — January 15, 2015 at 7:32 am
  
  Thanks Millie!
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Danae @ Recipe Runner — January 14, 2015 at 4:39 pm

I love subbing out all purpose flour for whole wheat and a lot of times no one can tell! These muffins look like the perfect breakfast and I love the streusel!
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  Rachel — January 15, 2015 at 7:32 am
  
  It’s such a great swap. Thanks Danae!
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10

Senika @ Foodie Blog Stalker — January 14, 2015 at 7:07 pm

These muffins are STUNNING and I’m sure they taste just as good! Can’t wait to try them out!
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  10.1
  
  Rachel — January 15, 2015 at 7:32 am
  
  Thanks so much! I hope you enjoy them :)
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11

Jessica @ Sweet Menu — January 14, 2015 at 10:22 pm

Wow! These look wonderful! And that drippy glaze – be still my heart!
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  11.1
  
  Rachel — January 15, 2015 at 7:32 am
  
  Thanks Jessica!
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12

Stacey @ Bake.Eat.Repeat. — January 15, 2015 at 12:21 pm

These muffins look like the perfect breakfast, love that streusel on top! I love using whole wheat flour in muffins, they just keep you full longer when you’re having them for breakfast then when you use all-purpose.
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  Rachel — January 16, 2015 at 7:25 am
  
  Thanks so much Stacey!
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13

Jeni — January 16, 2015 at 1:27 pm

Fabulous recipe! I am definitely going to make these for a quick grab-and-go breakfast!
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  Rachel — January 17, 2015 at 8:26 am
  
  Enjoy!
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Michelle { A Latte Food } — January 17, 2015 at 3:35 pm

Mornings are hard. Especially Mondays. Buuut these could totally help make them a little better. Pinned!
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  Rachel — January 19, 2015 at 9:36 am
  
  Thanks Michelle!
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Nicole @ Young, Broke and Hungry — January 19, 2015 at 3:31 pm

Mornings are a pain the butt! But this smoothie makes things a million times easier and delicious.
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  Rachel — January 20, 2015 at 8:37 am
  
  Agreed! :)
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16

Sydney — February 26, 2015 at 10:42 am

This recipe sounds amazing! I would like to make it, but only have all purpose flour right now (and I am too lazy to make the trek out in this awful cold to go grab some wheat flour!) Do you think I could substitute the all purpose flour instead of wheat, and would measurements change?

Thanks!
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  Rachel — February 26, 2015 at 1:13 pm
  
  Usually you can substitute a portion of all purpose for white whole wheat, but it doesn’t always work when you want to swap out the entire amount. It certainly could work, just be prepared for the amounts to change as you mix it together. You’ll likely end up wanting to increase the flour slightly but start with a tablespoon at a time and only if needed. Good luck!
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17

Katie | Healthy Seasonal Recipes — January 1, 2016 at 8:05 am

I love white whole wheat! I’m printing the recipe so my girls and I can bake these this weekend!
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  Rachel — January 1, 2016 at 6:12 pm
  
  Thanks Katie! I hope everyone enjoys them! :)

Whole Wheat Banana Streusel Muffins