This is a print preview of "Peanutty Banana Streusel Muffins" recipe.

Peanutty Banana Streusel Muffins Recipe
by Salad Foodie

Peanutty Banana Streusel Muffins

A nice crunch of peanuts and subtle taste of banana combine in these muffins to make a welcome breakfast or brunch bread.
NOTE: To substitute buttermilk for regular milk in these muffins, reduce the baking powder to 1/2 teaspoon and add 1/2 teaspoon baking soda.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 18


  • 2 tablespoons flour
  • 2 tablespoons chopped peanuts
  • 3 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mashed ripe banana
  • 1/4 cup canola oil
  • 1/3 cup peanut butter
  • 1/4 cup chopped peanuts
  • 1/2 cup brown sugar
  • 1 egg
  • 3/4 cup low fat milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400 degrees F. Grease muffin pans (recipe makes about 16-18 muffins, depending on fill size.)
  2. STREUSEL: Mix streusel ingredients together and set aside.
  3. MUFFINS: In large bowl stir together flour, baking powder, cinnamon and salt.
  4. In separate bowl, whisk together banana, oil, peanut butter, peanuts, sugar and egg until combined; add milk and vanilla.
  5. Make a well in center of flour mixture and add liquid mixture all at once, stirring just enough to incorporate flour; do not overmix.
  6. Spoon batter into prepared muffin cups; crumble streusel mixture on top, dividing evenly.
  7. Bake 14-16 minutes or until lightly browned around edges and toothpick tests clean in center of muffin.
  8. Remove from pan and serve warm.