Banana Streusel Muffins with Flaxseed
Servings 12 muffins
My Banana Streusel Muffins with Flaxseed recipe (with a gf option) makes delicious lower sugar muffins with a sweet cinnamon streusel topping.
Ingredients
- For the streusel:
- 3 tablespoons cold butter, cut in small pieces
- 5 tablespoons flour Use gluten-free flour if required
- 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 Be sure to use gf baking powder for gf muffins
- 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.
Instructions
- Preheat the oven to 350°F (180°C or 170°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.
Notes
I find this recipe sometimes makes 12 to 14 muffins instead of just 12.
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.