Streusel-Topped Banana Nut Muffins

My easy Banana Nut Muffins are soft, fluffy, and filled with walnuts. They are quick to make, and topped with a delicious crunchy streusel topping. These are a great way to use up any over ripe bananas! 

Streusel topping

• One batch of Easy Streusel Topping, made with oats, walnuts, and cinnamon 

Banana Nut Muffins

• 420g over ripe bananas (weight is flesh of bananas only, not including skin)
• 70g full fat greek yoghurt or sour cream, at room temperature
• 115g unsalted butter, at room temperature
• 80g granulated sugar
• 120g brown sugar
• 2 large eggs (100g not including shell), at room temperature
• 1 tsp vanilla bean paste or vanilla extract
• 235g all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon 
• 150g chopped walnuts, toasted if you like (see notes)

Instructions

STREUSEL 

1. Make the streusel as directed in my easy streusel recipe, using cinnamon, oats, and walnuts. Store in the fridge until you are ready to use. 

BANANA NUT MUFFINS

1. Preheat the oven to 430°f / 220°c. Grease a muffin pan with butter or baking spray and line with muffin liners - there are notes in the body of the post on how I make my own. Alternatively you can bake them directly into the pan.  You will use 10 holes of the muffin tin.
2. Add the over ripe bananas and greek yoghurt to a medium bowl. Either using a handheld electric mixer or a fork, mash the bananas until fairly smooth and the yoghurt is incorporated. 
3. In a large bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Add the vanilla and mix to combine.Add the banana and yoghurt mixture to the bowl and mix until incorporated. 
4. Combine the flour, baking soda baking powder, salt, and cinnamon in a medium bowl (I quickly wipe out the banana bowl and use it for the dry ingredients but use a new one if you like). Add to the wet ingredients and mix by hand until just combined. Add the chopped walnuts and mix to incorporate.
5. Divide the batter between 10 holes in the muffin pan, filling right to the tops (you can divide between 12 if you want but you will need to reduce the baking time slightly).
6. Add a generous tablespoon of  Bake the muffins for 10 minutes at 430°f /220°c, then reduce the oven temperature to 375°f / 190°c and bake for a further 9-10 minutes, until the muffins are golden brown and a skewer inserted into the center comes out clean.
7. Remove from the oven and leave to stand for 5 minutes then remove from the muffin tin and leave to cool completely on a wire rack.
8. Store leftovers lightly wrapped at room temperature for up to 4 days. Leftovers are best lightly toasted.

To toast nuts: Preheat the oven to 350°f / 180°c. Place the nuts on a small baking sheet, and toast in the oven for 10-15 minutes, checking every 5 minutes, until fragrant and toasted. Watch very carefully as they can burn quickly. I like to toast them whole and then chop them. Alternatively you can do them in a dry pan (no oil) over medium heat on the stove. Leave to cool before chopping and using in the recipe. 

To make your own muffin liners: If you make your own muffin liners, you can use a drinking glass or something like a tart tamper to press them in! I use pre-cut parchment paper which is 14cm (5.5") square, but you can also cut your own squares. You can either just press them into the holes in the pan, or cut from the sides into the middle to form more of a 'tulip' muffin liner.