Print Recipe

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



  • 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


  • 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


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


  • 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.


An original recipe from Baked by Rachel