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Banana Streusel Muffins with Flaxseed in a muffin tin
Created by: April J Harris

Banana Streusel Muffins with Flaxseed

Course Muffin
Cuisine North American
Servings 12 muffins
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins


  • 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
  • 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.
  • 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


  • 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.

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