If you love healthier muffins as much as I do then you will love my Banana Streusel Muffins with Flaxseed. (There’s an extra-healthy version and a gluten-free version too!)
One of my favourite breakfasts is muffins. I love that you can pack so much flavour – and even nutrition – in such a delicious little package. I’m always trying to sneak the nutritious stuff into muffins. Whether it’s my Carrot Walnut Bran Muffins or my Banana and Chia Seed Muffins, you can usually find something nutritious tucked into nearly every muffin recipe I make.
A Lower Sugar Muffin with a Sweet Streusel Topping
The muffin itself isn’t all that sweet as the main recipe contains only half a cup of sugar, however the crumbly, cinnamon sugar topping laced with finely chopped pecans really does make these Banana Streusel Muffins a treat.
There’s something about streusel that makes a muffin look – and taste – extra appealing. These Banana Streusel Muffins with Flaxseed still taste wonderful without the topping, but if you can afford to treat yourself a little, the topping really does make them extra special.
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Banana Streusel Muffins are a great way to use up leftover bananas, the riper the better. The addition of the flaxseed (also known as linseed) adds a great flavour as well as micronutrients, Omega-3 fatty acids (the good fats), dietary fiber and iron. The pecans are good for you too as they contain potassium, protein and vitamin E.
How Can I Make Banana Streusel Muffins with Flaxseed Healthier?
To make Banana Streusel Muffins with Flaxseed healthier, leave off the streusel topping. I have managed to drop the sugar to ¼ cup from ½ cup on occasion (that’s 4 tablespoons as opposed to 8 tablespoons). This does mean the muffins taste much less sweet though. Another thing I like to do is to use 1 cup plain or all-purpose flour and ⅔ cup whole-wheat flour instead of using all plain or all-purpose flour.
Are These Muffins Gluten-Free?
The original recipe is not gluten-free. However, you can substitute an equal amount of gluten-free flour to make the muffins gluten-free. I have tested this with Bob’s Red Mill Gluten-Free 1 to 1 Flour and it’s honestly hard to tell the difference between the gluten-free and gluten-full muffins!
What If I Don’t Like Pecans or Can’t Eat Nuts?
You can substitute walnuts for the pecans if you prefer. If you need the recipe to be nut-free, you can substitute raisins, sultanas, dried cranberries or another dried fruit for the nuts. Chocolate chips also work as a substitution for the nuts, although they begin to take this recipe into cupcake territory!
How to Serve
The combination of a lower sugar muffin with a sweet, cinnamon spiked streusel topping makes my Banana Streusel Muffins with Flaxseed the perfect balance between naughty and nice. Perfect for breakfast, teatime or a snack, these easy to make muffins are sure to become a family favourite.
They taste delicious warm from the oven, but will keep for up to 3 days in a sealed container at room temperature. Muffins can also be frozen (with or without streusel) but do thaw completely in the fridge overnight and reheat gently before serving.
Banana Streusel Muffins with Flaxseed – Printable Recipe
Banana Streusel Muffins with Flaxseed
- For the streusel:
- 3 tablespoons cold butter, cut in small pieces
- 5 tablespoons flour
- 4 tablespoons sugar Demerera sugar (also known as Turbinado) if possible but white sugar is fine
- ¼ teaspoon cinnamon
- ¼ cup finely chopped pecans omit for a nut free version
- For the muffins:
- 3 very ripe bananas, peeled and mashed
- ½ cup mild olive oil
- 2 large eggs, at room temperature
- 2 tablespoons crème fraîche, sour cream or plain yogurt you can use light or low fat
- 1 teaspoon vanilla
- 1⅔ cup all-purpose (plain) flour You can use 1 cup (120 grams) all-purpose flour and ⅔ cup (75 grams) whole-wheat flour instead OR for a gluten-free version use 1⅔ cup (222 grams) gluten-free one to one flour (I use Bob's Red Mill brand)
- 2 tablespoons milled ground flaxseed
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup pecans, roughly chopped If desired, substitute walnuts, raisins or other dried fruit for the pecans for a nut free version.
- Preheat the oven to 350°F (180°C or 160°C for a fan oven).
- Line a 12 cup muffin pan with paper liners.
- First, make the streusel-
- Cut the flour into the butter using a pastry blender or two knives until it resembles coarse crumbs.
- Add the sugar and continue to cut in.
- Using a fork, stir in the cinnamon and the ¼ cup finely chopped pecans.
- Set aside.
- Now, for the muffins –
- Beat the oil and the eggs together in a medium bowl or jug.
- Beat in the vanilla and crème fraîche or sour cream.
- Stir in the mashed bananas and set aside.
- In another, larger bowl, mix together the flour, flaxseed, sugar, cinnamon, baking powder, baking soda, salt and ¾ cup chopped pecans.
- Add the oil and egg mixture to the flour mixture in the larger bowl and stir until just combined.
- Divide the batter between the muffin cups. (An ice cream scoop makes this easy.)
- Sprinkle a bit of the streusel mixture over each muffin.
- Bake for 20 to 25 minutes or until a skewer inserted in the centre of the muffins comes out clean. (It’s a good idea to watch the muffins after 15 minutes – oven temperatures can vary so radically.)
- Cool on a wire rack. Delicious warm or at room temperature. The muffins will freeze fairly well, although they definitely need to be reheated for a few minutes to make the streusel topping crunchy again.