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Wake up to these delicious banana nut muffins made with whole wheat flour and topped with streusel. The muffins stay moist for a few days.
Why you’ll love this recipe
1. They are made with whole-grain flour
If you have been looking for ways to bake with more whole grain, this recipe does just that. But trust me, nobody would realize that these muffins are made with whole wheat flour. They are so moist and soft
2. Low in saturated fat
These muffins are made with very little butter (only the streusel). I use healthy oil like avocado oil for the muffins. The oil is there to keep the muffin moist and soft.
3. The recipe is easy and can be adapted
You only need a mixing bowl, whisk, and a spatula to do the mixing. If you don’t like nuts, you can omit them and replace them with dried fruits or other inclusions you like
4. They taste good
I know usually people label things that are made with whole wheat as “healthy” and it tastes “healthy” too. Nope, not this! My kids like these whole wheat banana nut streusel muffins.
Whole Wheat Banana Nut Streusel Muffins
Ingredients
Dry ingredients:
- 265 g whole wheat flour
- 1 tsp baking powder
- ¾ tsp salt
Wet ingredients:
- 450 g overripe bananas thaw if frozen
- 80 g sugar
- 100 g eggs room temperature
- 160 g oil I use avocado oil
To fold in:
- 100 g chopped nuts you can use pecans, walnuts, cashews, etc
Streusel topping:
- 25 g all-purpose flour
- 15 g almond flour
- 12 g sugar
- 12 g brown sugar
- ⅛ tsp salt
- 25 g unsalted butter softened
Instructions
- Preheat oven to 400 F (200 C) for conventional oven, 380 F (190 C) for convection oven. Line your muffin pan with liners
Prepare the streusel:
- Use a fork to combine all the ingredients for the streusel. There will be some uneven sizes of crumbles and that's okay. Keep it chill in the fridge while you prepare the batter
Prepare the batter:
- Whisk to combine all the dry ingredients in a mixing bowl.
- In another bowl, mash the bananas with a fork. They don't have to be very smooth. I like to have small chunks of banana in the muffins. Add the rest of the wet ingredients and whisk to combine
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a rubber spatula to fold the dry into the wet while rotating the mixing bowl. While most of the dry bits are almost combined, add the chopped nuts
- Continue to fold until you no longer see dry bits of flour. Stop mixing. You don't want to overmix the batter
- Scoop the batter into the prepared muffin pan. Fill it up until almost to the top, leaving a bit of space for the streusel topping.
- Sprinkle the streusel on each one of them
Bake:
- Put the muffin pan on the center rack in the oven. Bake for 18-20 minutes or until a cake tester inserted into the center of the muffin comes out clean with just a bit of crumbs is okay as long as it's not wet. Do not overbake muffins. They will be dry
Cooling:
- They are still very fragile and soft when they are first out of the oven. Let the muffins cool in the pan for 5 minutes. Then carefully transfer them to a cooling rack to cool down further
Serving:
- The muffins can be served warm or at room temperature
Storing:
- Store the muffins in an air-tight container for 2-3 days. They get even better the next day. They are more moist and flavorful as the flavor has melded.
- For longer storage, keep them wrapped individually with a cling wrap and store them inside a freezer bag, push all the air out and seal. They can be kept frozen for one month. Thaw at room temperature before serving
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Whole wheat flour
You can also use white whole wheat flour. I haven’t personally tried it myself, but spelt flour may work too
2. Bananas
Make sure you use overripe bananas. The flavor will shine through and your house is going to smell amazing while the muffins are baking
3. Eggs
I usually use large-size eggs. I haven’t tried replacing eggs with flax eggs or chia eggs. If you do, they may give a denser texture.
4. Oil
I use neutral-flavor and healthy oil like Avocado oil. Feel free to use any oil of your choice
5. Sugar
I use granulated sugar. This recipe doesn’t use a whole lot of sugar because there are already overripe bananas that contribute to the sweetness.
6. Nuts
I use combinations of chopped walnuts and almonds. You can use pecans, and cashews, or just omit nuts altogether. You can also replace them with dried fruits or semi-sweet or dark chocolate chips
7. Baking powder and baking soda
These two are responsible for doing the heavy lifting. So do not omit these in the recipe. They are both needed
8. Salt
I use fine sea salt. Without salt, you will feel like something is missing! A pinch of salt does wonders!
Did you make this whole wheat banana nut streusel muffins recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
