Description
These Pumpkin Banana Streusel Muffins are soft and fluffy and topped with Streusel topping. Like fall in muffin form. They come together in one bowl and freeze beautifully, so you always have a cozy breakfast on hand!
Ingredients
- 1 1/2 cups all-purpose flour (or substitute whole wheat or oat flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup pumpkin purée
- 1 large ripe banana, mashed (about 1/2 cup)
- 1/3 cup avocado oil (or substitute melted coconut oil)
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
For the streusel topping (optional):
- 1/4 cup all-purpose flour (or substitute oat flour)
- 2 tablespoons rolled oats
- 2 tablespoons brown sugar (or substitute coconut sugar)
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease lightly with cooking spray.
- Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Whisk together the eggs, pumpkin purée, mashed banana, avocado oil, maple syrup, and vanilla extract in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; do not overmix.
- Mix the flour, rolled oats, brown sugar, cinnamon, and softened butter with a fork in a small bowl until crumbly, for the streusel topping (optional).
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Sprinkle the streusel topping evenly over each muffin and gently press it into the batter.
- Bake for 18 to 24 minutes, or until a toothpick inserted into the centre comes out clean or with a few crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe, spotty bananas for the best natural sweetness.
Don’t overmix the batter, fold just until combined to keep the muffins soft.
Fill muffin cups three quarters full so they rise evenly without overflowing.
For bakery style domed tops, fill every other muffin cavity so the muffins have more room to rise (you may need 2 muffin tins).
Cool muffins in the tin for 5 minutes before transferring to a wire rack.
Storage
Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Fat: 9g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g