Go Back
+ servings
Close up photo of a banana muffin on a blue plate.
Print Recipe
5 from 1 vote

The Best Banana Streusel Muffins

These banana muffins are melt-in-your-mouth soft and absolutely delicious with an added crunch and sweetness of a streusel topping.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 292kcal
Author: Jenn


  • Muffin tin


  • 4 small bananas ripe and soft
  • 1/4 cup canola oil
  • 1/4 cup butter melted (can also use melted light butter spread)
  • 1/4 cup sugar substitute, such as Truvia (can also use 1/2 cup granulated sugar)
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup light sour cream

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 tsp. salt
  • 1/4 cup butter softened


  • Preheat oven to 425ºF and place muffin liners into each cup of a 12-cup muffin tin. Using cooking spray, spray the outer rim of each muffin cup. (This is to prevent the muffins from sticking to the tin since they raise and become nice and tall and spill over the rims.)
  • In a large mixing bowl, mash the soft bananas with the back of a fork. Add in oil and butter and blend with a mixer (I use my Kitchen-Aid Mixer).
  • Add sugars to banana mixture and combine. Add eggs one at a time, mixing after each one.
  • Now add vanilla extract and sour cream and mix well.
  • In a separate bowl, whisk together flour, baking powder, baking soda and salt. Add dry ingredients to the wet batter and lightly mix, only until barely mixed together.
  • Scoop mixture with an ice scream scooper into each of the 12 muffin tins, evenly. They will be almost full.
  • To make streusel: combine flour, sugar and salt in a bowl. Add in softened butter and mash together with the back of a fork or using your fingers. Top each muffin evenly with streusel mixture.
  • Place in preheated oven. Bake for 8 minutes at 425ºF and then reduce the heat in the oven to 350ºF without opening the oven door and bake for another 7 minutes. Use the toothpick test to make sure the middle is cooked through.
  • Let cool for a few minutes and then use a knife to run around the base of the muffin top before pulling each muffin out and placing on a cooling rack. Serve and enjoy!


*recipe adapted from Sugar Spun Run 
*nutrition facts generated from MyFitnessPal App


Serving: 1muffin | Calories: 292kcal | Carbohydrates: 45g | Protein: 4g | Fat: 11.5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 4.5g | Cholesterol: 41mg | Sodium: 239mg | Potassium: 126.7mg | Fiber: 2g | Sugar: 22g | Vitamin A: 49IU | Vitamin C: 4.6mg | Calcium: 1.9mg | Iron: 1.3mg