Banana Bread Chocolate Chip Streusel Muffins
All the flavors and textures you love about banana bread in muffin form along with lots of gooey chocolate and a to-die-for buttery streusel!
Servings 1 dozen muffins
Ingredients
- 3 medium ripe bananas mashed
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1/4 cup plain yogurt
- 1/4 cup vegetable oil
- 1/3 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups white whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup semisweet chocolate chips
- 1/2 cup chopped walnuts
- STREUSEL:
- 1/4 cup white whole wheat flour
- 1/2 cup chopped walnuts
- 3 tablespoons coconut sugar (or brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cold butter
Instructions
- Preheat oven to 425F. Lightly grease a 12-cup muffin tin and set aside.
- In a large bowl, beat mashed banana, sugar, eggs, yogurt, oil, buttermilk, and vanilla until smooth. In a separate large bowl, combine flour, baking powder, salt, and cinnamon. Gently fold flour mixture into liquid until just combined. Fold in chocolate chips and walnuts.
- Fill prepared muffin cups to brim with batter and set aside while you prepare the streusel: In a small bowl, combine flour, nuts, sugar, and cinnamon. Use your fingers to work cold butter into dry ingredients until mixture is crumbly.
- Evenly sprinkle streusel over muffin batter, gently pressing crumbs into batter. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15 minutes or until a toothpick tests done.
- Cool muffins in pan 5 minutes before transferring to a wire cooling rack. Enjoy warm!
Notes
Store muffins in an airtight container at room temperature up to 5 days. Muffins may also be frozen up to 2 months.