Maple Banana Oat Muffins with Streusel Topping

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I often take a base recipe for something and sub out different ingredients based on what will make it healthier or make use of what we already have in the cupboards. These moist, tangy muffins have yogurt, oats, whole wheat flour and bananas to make them healthy and a streusel topping to make them extra good.

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Maple Banana Oat Muffins with Streusel Topping
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Whole grain, maple-infused Banana Muffins get topped with a sweet streusel topping for a delicious breakfast, snack, or dessert.
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, banana muffin, banana muffins, bananas, maple, muffins with streusel, streusel, streusel topping
Servings: 12
Calories: 305 kcal
Author: Jessica Fisher
Muffin Ingredients
  • 2 cups whole wheat pastry flour
  • 1/4 cup rolled oats
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup neutral cooking oil
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup nonfat plain yogurt
  • 2 bananas mashed
  • 1 teaspoon maple flavoring
Streusel Ingredients
  • 1/4 cup brown sugar
  • 1/4 cup whole wheat pastry flour
  • 3 tablespoons butter
  • 1/4 cup oats
  1. Preheat the oven to 400F. Line a muffin pan with muffin papers.
  2. In a large mixing bowl, combine 2 cups flour, oats, salt, and baking powder. Whisk to combine.
  3. In another mixing bowl, combine the oil and 3/4 cup brown sugar. Beat in the eggs, then add the yogurt, bananas, and maple flavoring.
  4. Add dry mixture to the wet ingredients and fold with a rubber spatula, just until combined. Scoop batter into prepared muffin pan, dividing evenly.
  5. In a small mixing bowl, combine the remaining 1/4 cup each flour and brown sugar. With a pastry blender, two knives held together, or a fork, cut in the butter until coarse crumbs are formed. Stir in oats. Sprinkle crumb mixture over tops of muffin batter, dividing evenly.
  6. Bake 20 - 25 minutes until golden brown and tester comes out clean. Cool on a rack before serving.

Recipe Notes

Nutritional values are based on 1 muffin.

Baked muffins are go for up to 3 days, in an airtight container.

To freeze: place cooled muffins in an airtight container or ziptop freezer bag and store in the freezer for 4 to 6 weeks. Thaw on the counter prior to serving. Muffins can be warmed in a 350 degree oven for 5 minutes.

Nutrition Facts
Maple Banana Oat Muffins with Streusel Topping
Amount Per Serving
Calories 305 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 35mg12%
Sodium 155mg7%
Potassium 352mg10%
Carbohydrates 43g14%
Fiber 3g13%
Sugar 22g24%
Protein 6g12%
Vitamin A 140IU3%
Vitamin C 2mg2%
Calcium 115mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. AllieZirkle says

    This is the scariest looking recipe. 🙂 I have bananas to use up so I’ll check it out, but really, this recipe needs a little cleaning up LOL

  2. Shawna Minch says

    We love these. I never thought to try maple with banana in a muffin. My family and I love these!

  3. Katherine Dalton says

    Just made these with a few tweaks and they were great! I subbed the white and brown sugar with 1/2 cup of maple syrup (I still used the 1/4 brown sugar in the topping) reduced the oil to 5 tablespoons, and used full fat yogurt, I will definitely bake them again 🙂 Better than plain banana bread for sure!

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