These Banana Nut Muffins with granola streusel are packed with good for you ingredients. They can be made into regular muffin size or jumbo size for those with a bigger appetite. This post has been sponsored by Silk®. All thoughts and opinions are my own.
Ever since we started meal prepping proper breakfast, we hardly make breakfast green smoothie anymore. And so the bananas sit on the counter browning every week. But fear not, brown bananas are great for baking and these amazing Banana Nut Muffins join the rank of our proper breakfast for the entire week.
How to Make Banana Nut Muffins with Granola Streusel
These delicious Banana Nut Muffins are made with ripe bananas, whole wheat flour, Silk® Almondmilk Vanilla Yogurt Alternative, Silk® Unsweetened Almondmilk and lots of chopped walnuts. I’m especially smitten with the yogurt, it is very creamy and so light at the same time. We use plenty of almond milk when we make smoothie at home, so I don’t have to tell you how much we love it already. But boy, if you haven’t tried Silk Amondmilk Vanilla Yogurt Alternative, you’ve gotta head over to your local Walmart and pick some up for yourself. It’s my favorite and such a convenient dairy-free alternative. Don’t forget extra for muffins too!
As with any muffins with streusel topping, I always start making that first. This one is a granola streusel made with rolled oats and chopped walnut, spiced with cinnamon, sweetened with brown sugar and maple syrup. I kept the whole recipe dairy free by using coconut oil instead of butter. Just mix it up and set aside.
Then on to the actual Banana Nut Muffins batter, mix up the dry ingredients and wet ingredients separately. If your bananas are very ripe, they can be easily mashed up using a potato masher. Otherwise, you can use a food processor or blender to puree it. I just use a large bowl and a whisk to beat together the wet ingredients. Once that is fully mixed, fold in the dry ingredients with a spatula.
You can line the muffin pan with cupcake liners or just spray a generous layer of nonstick cooking spray before dividing up the batter with an ice cream scoop. Top the batter with granola streusel, and they’re ready for the oven.
I made two batches of these Banana Nut Muffins for our meal prep. One batch makes 12 regular size muffins or 6 jumbo size muffins. Just wrap them up real good in plastic wrapper and they will last well over a week in the fridge. Warm them in the microwave for 15 – 20 seconds and they will be perfect with your morning coffee. Right then, I think it’s time you head on over to your local Walmart so you can pick up all the ingredients for these delicious muffins. Have fun baking and enjoy!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
These Banana Nut Muffins with granola streusel are packed with good for you ingredients. They can be made into regular muffin size or jumbo size for those with a bigger appetite.
- 1 1/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 3/4 cup chopped walnut
- 2 small ripe banana - mashed or pureed
- 1 large egg
- 1 - 5.3 oz container of Silk Amondmilk Vanilla Yogurt Alternative
- 1/4 cup coconut oil
- 1/4 cup Silk Unsweetened Almondmilk
- 1/2 teaspoon pure vanilla extract
- 1/4 cup oat
- 1/4 cup chopped walnut
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon maple syrup
- 1 teaspoon coconut oil - melted
- Combine rolled oat, chopped walnut, sugar, and cinnamon in a small bowl, mix thoroughly with a whisk.
- Drizzle the melted coconut oil and maple syrup over the dry mixture, and mix with a fork until thoroughly combined.
- Set aside until ready to use.
- Preheat oven to 350°F.
- Line 12 cavities of a regular size muffin pan with paper liner or spray with nonstick cooking spray if not using liner.
- In a medium bowl, add whole wheat flour, baking soda, baking powder, salt, brown sugar and mix thoroughly with a whisk.
- Puree or mash the banana and add it to another medium bowl along with egg, Silk Amondmilk Vanilla Yogurt Alternative, Silk Unsweetened Almondmilk, coconut oil and vanilla extract, mix vigorously with a whisk until smooth.
- Add the whole wheat flour mixture to the liquid mixture and fold with a spatula until just combined.
- Divide batter equally into the previously prepared muffin pan using a large ice cream scoop.
- Top the batter with the streusel.
- Bake for 19 minutes until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool on a wire rack for 5-10 minutes.
- Remove muffins from the pan and place them on the wire rack to cool completely.
This recipe also makes 6 jumbo muffins, increase baking time to 27 mins.
Other ways to use Silk Amondmilk Vanilla Yogurt Alternative and Silk Unsweetened Almondmilk
- For an easy breakfast parfait, add Silk Amondmilk Vanilla Yogurt Alternative over some Strawberry Compote and topped with some Surfer Granola.
- Similar you can use Easy Cherry Compote or Blueberry Compote for the parfait.
- Use Silk Unsweetened Almondmilk to make this Strawberry Banana Smoothie Bowl and use up some of those ripe bananas you may have.