Are you excited as I am for this Monday?
I’m excited for the total eclipse!
And here you thought I liked Mondays. Ha!
Yes, I’m probably your total science nerd. I love everything science because I find it so amazing!
Kind of like baking. Baking is a science, similar to chemistry. You’re adding together different compounds (like chemistry) and creating something deliciously edible (baking).
These Banana Muffins with Streusel Topping are the perfect example to that!
I had hoped to share them with y’all last week, but decided I needed to go back into the kitchen and tweak the recipe.
Boy, am I glad I did!
I used a whole wheat flour instead of all-purpose flour which made them a tad drier than your ordinary banana bread.
Don’t get me wrong, they turned out good, but I wasn’t quite happy with them.
Plus, I wanted more banana flavor! Seems when I’m craving banana, I want my banana!
Into the lab (kitchen) I went and out came these delicious Banana Muffins with Streusel Topping.
Kind of like Frankenstein!
Although, it wasn’t thunder and lightning and there was no one named Igor to help me.
Just Thor, who wanted to eat them all. Not really helping me at all. (Sigh)
But it was pure experimentation with successful results.
So, while you and all your friends and family are gathering around this Monday, serve up these Banana Muffins with Streusel Topping and go ahead and geek out, talking about everything science.
And share your eclipse moments with me!
As always, if you do make these Banana Muffins with Streusel Topping, please leave me a comment below, or share it with me by tagging your Instagram with #sweetandspicymonkey, so I can see all the goodness you create in your kitchen. Happy Eating!
Your favorite banana bread can now be served up for breakfast in these healthy Banana Muffins with a delicious streusel topping.
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1 cup coconut sugar
- 3 cups very ripe bananas, mashed
- 3 large eggs
- 2 teaspoons banana extract
- 2 teaspoons vanilla extract
- 1 Tablespoon coconut milk
- 4 Tablespoons coconut oil, melted
- 1/2 cup unsweetened apple sauce
- 1 cup chopped walnuts
- 1 ripe banana, sliced
- 1/2 cup chopped walnuts
- 1/2 cup chopped dried banana chips
- 2/3 cup flour
- 1/2 cup old fashioned oats
- 4 Tablespoons brown sugar
- 1/2 teaspoon coconut oil, melted
- Preheat oven to 350F degrees.
- Prepare muffin pans by wiping with coconut oil and a clean, dry paper towel or you can use a non-stick baking spray. Set aside.
- In a medium bowl, add flour, baking soda, baking powder, sea salt, and cinnamon. Set aside.
- In a large mixing bowl, cream together coconut sugar, mashed bananas, and eggs.
- Combine banana extract, vanilla, coconut milk, and coconut oil to mixture.
- Gradually add in dry ingredients until all are combined, with no dry pockets of flour.
- Mix in chopped walnuts.
- Gently fold in sliced banana.
- Pour into prepared muffin pans, about 3/4 full. Bake for 10 minutes in preheated oven. After 10 minutes, remove pan from oven and top muffins with streusel topping. Place back into oven and continue baking for additional 15 to 25 minutes (depending on your oven), or until inserted toothpick comes out clean.
- Remove from oven and let cool for 15 minutes.
- Run a clean butter knife along the edges of the muffin, this helps to loosen the muffin from the pan.
- Using a butter knife of spoon, gently lift muffin out of pan. Muffins should come easily. Place muffins onto a wire rack where they can cool completely. If your muffins stick to the pan, repeat above step.
- Best served warm. Butter is optional.
- Add all ingredients into a medium bowl and mix together.
- Sprinkle over top of muffins after 10 minutes of baking.
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