Banana muffins studded with chocolate and walnuts, topped with a sweet streusel topping. Make ahead and freeze for busy mornings.
The fall craziness has started around here, how about you? We are adjusting to getting back to school, and four kids in various activities really fills our schedule! Scouts, soccer, dance, swim, I’m not sure there is anything left one of them hasn’t tried. Except maybe basketball, which probably is not the sport for us. At just under 5′, I am still taller than all my kids so far (although not their friends). It is only because the girls are first, I can’t imagine how it will feel when my sons start surpassing me!
Muffins are the best because they can be
dinner breakfast, lunch or a snack. With 6 of us, I have to make a double batch and then maybe there will be a leftover or two. The ones pictured I actually made the day before we went to Florida and froze. When we came back I was happy to have homemade banana muffins stashed away! They were just as moist and delicious as the day I made them. I recommend defrosting them overnight in the refrigerator, the rewarming in the toaster oven.
When I shared my easy granola recipe recently, I mentioned that I make it every week. Well that can’t be said for many things, but I do make a variation of banana bread every single week. Sometimes a chocolate banana bread, but mainly a basic variation. The kids were very excited to find chocolate chunks hidden in these guys, and the streusel just took it over the top. But honestly they would have been awesome even without the extra work of the streusel, so consider it optional.
What recipes do you make every week?
- 1¾ Cups (8 Ounces) White Whole Wheat Flour
- ½ Cup (3.5 Ounces) Sugar
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Cinnamon
- 2 Eggs
- 2 Very Ripe Bananas, Mashed
- ½ Cup Coconut Oil or Butter, Melted and Cooled
- ½ Cup Whole Milk
- ½ Cup Chocolate Chunks
- ½ Cup Chopped Walnuts
- ⅓ Cup (1.5 Ounces) Cup White Whole Wheat Flour
- ¼ Cup (1.75 Ounces) Brown Sugar
- 1 Tablespoon White Sugar
- ½ Teaspoon Cinnamon
- ½ Cup Rolled Oats, Roughly Chopped
- 3 Tablespoons Butter
- Pinch of Salt
- In a small bowl stir together all the dry ingredients. Cut the butter in using a pastry blender, or your fingers until the streusel is in small clumps.
- Preheat oven to 375 degrees. Line a muffin tin with paper liners.
- In a large bowl whisk together the flour, sugar, cinnamon, baking soda and salt. In a separate bowl beat together the eggs and milk. Add the melted butter, bananas, and the egg mixture into the flour and stir gently until just moistened. Add in the chocolate and nuts and stir just once or twice.
- Divide the dough evenly between the 12 muffin cups. Top each one with some streusel. Bake 20-22 minutes or until a toothpick inserted in the middle of one comes out clean. Remove to a cooling rack and cool completely.
This recipe can be made in an 8x4 loaf pan. Bake 50-60 minutes at 350 degrees.