Banana Muffins with Graham Cracker Streusel

banana muffins graham cracker streusel_small
Today’s breakfast is brought to you by I’m-exhausted-so-I-wanted-to-have-something-prepared-for-breakfast-in-hopes-the-kids-would-get-it-themselves-and-let-me-sleep.

(It hasn’t worked yet.)

But you should make these anyway.

The banana muffins are moist and tender and the graham cracker streusel adds a sweet crunch to the tops. I snuck in a cup of chocolate chips in this batch (which almost disqualifies them as breakfast food) and didn’t regret it one single bit.

p.s. I browned the butter first before adding it to these, but honestly, it didn’t make that much of a difference flavor wise. It’s just as good without browning, so I wouldn’t waste the time.

Banana Muffins with Graham Cracker Streusel

Banana Muffins with Graham Cracker Streusel


1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted

1 cup chocolate chips (optional)

Graham Cracker Streusel:

5 sheets of graham crackers (20 individual graham crackers)

1/4 cup sugar

1/2 teaspoon ground cinnamon

6 tablespoons room temperature butter


Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Combine flour, baking powder, baking soda, and salt; set aside.

Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Stir in chocolate chips, if using. Scoop 1/4 cup batter into each muffin cup.

In a small resealable bag, add streusel topping ingredients. Seal bag, leaving a small opening for air to escape and place it flat on its side on a cutting board. Smash the baggie with a rolling pin until ingredients are crumbly. Pick the bag up and gently massage and shake to coat crumbs evenly with butter, then place back down and smash again, if needed. Streusel should be even and fully mixed at this point.

Sprinkle streusel evenly on top of muffins and press gently to make sure the streusel sticks. Place in preheated oven and bake until muffin springs back when gently pressed, about 20 minutes.

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  1. Sarah Williiams says:

    We have kids leaving tomorrow at 7am for baseball! I have these in the oven now. They smell delicious Lindsey. 🙂

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