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!
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.
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
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
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These look absolutely scrumptious. These would definitely make my morning brighter. Pinned.
Thanks so much Jennie!
Love that you used whole wheat flour in these. Wish I had one right now for breakfast.
Thanks Christie!
Yes, I do think these would make my morning go more smoothly too!
They absolutely would :)
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!!!
I agree with the glaze! It’s so hard to eat them without now :)
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
I don’t remember being this difficult as a kid or maybe I’m just blocking out those memories ;)
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!!
Yay for bananas! And…Ugh sorry about your morning!! I hope the day got better!
A streusel AND a glaze — be still my heart!
Thanks Sue :)
This looks amazing – the streusel topping sounds so addictive too!
Thanks Millie!
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!
It’s such a great swap. Thanks Danae!
These muffins are STUNNING and I’m sure they taste just as good! Can’t wait to try them out!
Thanks so much! I hope you enjoy them :)
Wow! These look wonderful! And that drippy glaze – be still my heart!
Thanks Jessica!
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.
Thanks so much Stacey!
Fabulous recipe! I am definitely going to make these for a quick grab-and-go breakfast!
Enjoy!
Mornings are hard. Especially Mondays. Buuut these could totally help make them a little better. Pinned!
Thanks Michelle!
Mornings are a pain the butt! But this smoothie makes things a million times easier and delicious.
Agreed! :)
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!
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!
I love white whole wheat! I’m printing the recipe so my girls and I can bake these this weekend!
Thanks Katie! I hope everyone enjoys them! :)