Ingredients
Streusel
1/2 cup all purpose flour
1/3 cup light brown sugar
1 pinch salt
6 tablespoons cold unsalted butter, cut into cubes
1 1/2 cups peanut butter granola clusters
Muffins
3/4 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
4 very ripe bananas, mashed
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Instructions
Streusel
Combine the flour, brown sugar, and salt in a medium bowl. Add the butter and rub it between your fingers until the mixture resembles a coarse meal. Stir in the granola clusters and mix to combine.
Muffins
Preheat the oven to 350°F. Grease a 12-cup muffin pan or line each cavity with muffin liners.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar to combine.
Add the eggs one at a time, mixing to incorporate and scraping well after each addition. Add the vanilla and mix to combine.
Remove the bowl from the mixer, and fold in the mashed bananas. Add the flour, baking soda, and salt and mix just until incorporated.
Scoop the batter evenly into the prepared baking pan. Top each muffin with a few tablespoons of streusel (I like a lot). Bake until a tester inserted into the center of the muffin comes out clean, 20-25 minutes. Cool in the pan for 10 minutes, then remove from the pan and continue cooling on a wire rack.
Key Points About Ingredients:
- Very ripe bananas — the blacker and spottier the better — provide the most natural sweetness and moisture, reducing the need for excess sugar.
- Peanut butter granola clusters in the streusel add a nutty, crunchy topping that sets these muffins apart from a classic banana muffin.
- Cold butter is essential for the streusel — rubbing it into the flour creates those desirable coarse, crumbly clusters that crisp up beautifully in the oven.
- Using both granulated sugar and light brown sugar in the muffin batter adds depth of flavor and contributes to a tender, moist crumb.
- Folding the dry ingredients in by hand at the end prevents overmixing, which keeps the muffins light and fluffy rather than dense and tough.
Key Nutritional Insights:
- Bananas are a natural source of potassium and vitamin B6, supporting heart health and energy metabolism in every muffin.
- Peanut butter granola contributes healthy monounsaturated fats and a small boost of plant-based protein to this otherwise indulgent treat.
- Each muffin provides a moderate amount of carbohydrates, making them a satisfying energy source for a morning or midday snack.
- The eggs in this recipe provide high-quality protein, choline, and essential B vitamins that support brain and muscle function.
- While these muffins contain added sugars, the fiber from bananas and granola helps slow glucose absorption for more sustained energy.
Nutrition Facts
- Serving Size1
- Amount per serving
- Calories480
- Standard DV% Daily Value*
- Total Fat24 g72 g33.33%
- Saturated Fat12 g20 g60%
- Trans Fat0 g
- Polyunsaturated Fat3 g
- Monounsaturated Fat8 g
- Cholesterol75 mg300 mg25%
- Sodium290 mg2300 mg12.61%
- Total Carbohydrate62 g275 g22.55%
- Dietary Fiber3 g28 g10.71%
- Total Sugars34 g
- Added Sugars26 g50 g52%
- Sugar Alcohal0 g
- Protein7 g50 g14%
- Vitamin D (Cholecalciferol)15 mcg20 mcg75%
- Calcium35 mg1300 mg2.69%
- Iron2 mg18 mg11.11%
- Potassium320 mg4700 mg6.81%
- Vitamin A450 mcg900 mcg50%
- Vitamin C (Ascorbic Acid)3 mg90 mg3.33%
- Vitamin E (Tocopherol)1 mg15 mg6.67%
- Vitamin K3 mcg120 mcg2.5%
- Vitamin B1 (Thiamin)0.2 mg1.2 mg16.67%
- Vitamin B2 (Riboflavin)0.15 mg1.3 mg11.54%
- Vitamin B3 (Niacin)2 mg16 mg12.5%
- Vitamin B6 (Pyridoxine)0.25 mg1.7 mg14.71%
- Folate28 mcg400 mcg7%
- Vitamin B12 (Cobalamine)0.2 mcg2.4 mcg8.33%
- Biotin6 mcg30 mcg20%
- Vitamin B5 (Pantothenic acid)0.5 mg5 mg10%
- Choline55 mg550 mg10%
- Phosphorus120 mg1250 mg9.6%
- Iodine8 mcg150 mcg5.33%
- Magnesium32 mg420 mg7.62%
- Zinc0.8 mg11 mg7.27%
- Selenium12 mcg55 mcg21.82%
- Copper0.15 mg0.9 mg16.67%
- Manganese0.6 mg2.3 mg26.09%
- Chromium4 mcg35 mcg11.43%
- Molybdenum8 mcg45 mcg17.78%
- Chloride180 mg2300 mg7.83%
