Moist and flavorful banana muffins topped with a buttery cinnamon streusel, perfect for breakfast, brunch, or a sweet snack.

3 ripe bananas

1 cup granulated sugar

1/2 cup salted butter, softened

2 large eggs

1 1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/4 cup salted butter, softened (streusel topping)

1/4 cup granulated sugar (streusel topping)

1/4 cup brown sugar (streusel topping)

1/3 cup all-purpose flour (streusel topping)

1 teaspoon ground cinnamon (streusel topping)

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Preheat oven to 350°F (175°C). Line a 12-count muffin pan with liners or spray with non-stick spray.
Mash bananas in a large bowl with a fork.
Add granulated sugar and softened butter. Mix until smooth.
Beat in eggs and vanilla extract until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually fold dry ingredients into the wet mixture until just combined.
Divide batter evenly among 12 muffin cups.
In another bowl, combine all streusel topping ingredients until crumbly.
Sprinkle streusel evenly over the muffins.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins rest in the pan for 10 minutes before removing.
Serve warm or at room temperature.

Add nuts like walnuts or pecans for crunch.

Stir in 1/2 cup chocolate chips for extra sweetness.

Make mini muffins by adjusting bake time to 10–12 minutes.

Add a pinch of nutmeg or allspice for more warmth.

Use gluten-free flour for a gluten-free option.

Make dairy-free with plant-based butter and flax eggs.