Banana Streusel Muffins

    (283)
    45 min

    Once you make these muffins, they will become a family favourite. An oaty, banana and walnut muffin is sprinkle with a sugary walnut crumble, before being baked.


    246 people made this

    Ingredients
    Makes: 12 muffins

    • 80g porridge oats
    • 125g plain flour
    • 1 tablespoon porridge oats
    • 60g chopped walnuts
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/4 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 110g butter, softened
    • 200g caster sugar
    • 2 eggs
    • 250g mashed ripe banana
    • 1 teaspoon vanilla extract
    • 125ml soured cream
    • 25g porridge oats
    • 4 tablespoons dark brown soft sugar
    • 1/4 teaspoon ground cinnamon
    • 30g butter, chilled
    • 4 tablespoons chopped walnuts

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease a 12-hole muffin tin or line with paper cases.
    2. Place 80g oats in a food processor and process until ground. In a large bowl, combine ground oats with flour, 1 tablespoon oats, chopped walnuts, baking powder, cinnamon and salt.
    3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the banana and vanilla. Stir in soured cream. Mix oat/flour mixture into egg mixture. Spoon batter into prepared muffin tin.
    4. In a small bowl, combine 25g oats, dark brown soft sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; stir in walnuts. Generously sprinkle over muffins batter.
    5. Bake in preheated oven for 25 to 30 minutes, until golden brown and a skewer inserted into a muffin comes out clean.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (283)

    Reviews in English (238)

    0

    Fabulous...only thing I changed was omitted walnuts and used chopped nuts instead. Everyone loved them 😋  -  05 Oct 2013

    by
    73

    While very good, I think the butter could be reduced to 1/4-1/3 cup-I had the same experience as another reviewer who commented that butter had actually seeped through the paper liners and was visible in the pan after the muffins were removed. Good banana flavor, hearty texture because of the oats and nuts, and a crunchy brown sugar topping. Muffin tin sizes vary, so you may get more or less than 12 muffins--just remember to fill the muffin cups 3/4 full.  -  29 May 2008  (Review from Allrecipes US | Canada)

    by
    66

    It really bugs me it when people review recipes after making a ton of changes but because a lot of swaps are suggested in reviews for this particular muffin, I will say this: these were good the way I made them after reading through the reviews but I suspect they would have been better had I not swapped half the butter for applesauce, exchanged for wheat flour and subbed low-fat yogurt for the sour cream. A solid three or four with the subs, I have no trouble believing they'd be 5 star if left alone.  -  19 Feb 2008  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate