Banana Oat Muffins with Brown Sugar Streusel recipe |

Banana Oat Muffins with Streusel

  • Author: Rebecca Blackwell
  • Yield: 24


Banana oat muffin recipe with sliced bananas & buttery, brown sugar streusel. These taste decadent even though they’re packed with good for you ingredients. *Find Tulip Muffin Liners here.






  1. In a medium size bowl mix all the streusel ingredients, except the butter, to blend.
  2. Pour in the butter and mix with a wooden spoon or your fingers until all the dry ingredients are moistened. Cover and set aside.


  1. Spread the oat bran on a cookie sheet and toast in a 350 degree oven for 15 minutes. Set aside to cool.
  2. Preheat the oven to 375.
  3. Line 2 muffin pans with paper liners or spray with non-stick cooking spray.
  4. Slice 2 of the bananas in half length wise into quarters and then chop into bite-size pieces. Set aside.
  5. In a medium size bowl, stir together the toasted oat bran, all purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon and nutmeg to blend.
  6. In the bowl of a standing mixer fitted with the whisk attachment, mash 2 of the bananas with a fork, pastry cutter or your fingers.
  7. Add the yogurt, brown sugar, eggs, applesauce and coconut oil and mix on medium speed until well blended, about 2 minutes.
  8. Add the dry ingredients to the mixing bowl and mix on low speed with the paddle attachment just until blended, or stir with a wooden spoon.
  9. Fill the muffin cups only about halfway full if you are using regular muffin liners or a greased muffin tin. If you are using tulip liners, you can fill the cups almost to the top of the tin pan.
  10. Top muffins evenly with the chopped bananas and then with the streusel.
  11. Bake for about 30 minutes, until a toothpick inserted in the center comes out mostly clean.