There’s really nothing better than a muffin for breakfast in the morning, or a snack at any time of the day. I’ve had a craving for banana the past few days (and probably still ongoing – what I would give for a banana pudding milkshake right now) and decided these muffins needed to be made asap!
I try to make things eggless whenever possible to respect my friend Elysia’s dietary restrictions, but some things just aren’t the same without eggs (mainly cookies). Muffins usually end up the best without eggs, because you can just substitute half a banana for each egg and they’ll end up nice and moist with even some added sweetness from the banana. Since I was already making banana chocolate chip muffins, I just upped the amount of banana to compensate for the lack of eggs, so these have a huge banana flavor 🙂 Not a bad thing!
These were super moist because of the extra banana, along with the buttermilk, so they crumbled in your mouth and stayed moist for days. The chocolate chips and the crunchy cinnamon streusel topping added fantastic flavors that melded well with the yummy banana muffin. Since I love cinnamon and can’t get enough of it, next time I’ll probably up the cinnamon I used in the muffin batter since I couldn’t taste much of it. I can’t wait to make these again!
2 c all purpose flour
1/2 c rolled oats
3/4 c granulated sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon (optional)
3 ripe bananas, mashed
1/3 c oil (I used canola)
1 c buttermilk (I substituted 1 c milk + 1 tbsp white vinegar)
1 tsp vanilla extract
3/4 c semisweet chocolate chips
1/2 c all purpose flour
6 tbsp brown sugar
1 tsp cinnamon
3 tbsp butter, softened
Preheat the oven to 375 degrees F.
Grease a muffin tin with cooking spray, or use liners.
Combine the dry ingredients in one bowl (flour, oats, sugar, baking powder, baking soda, salt, and cinnamon if you are using it). In another bowl, mix together the wet ingredients (mashed bananas, buttermilk, oil, vanilla extract).
Pour the wet ingredients into the dry ingredients and stir together just until they’re mixed. Be careful not to overmix, or else the muffin may take on a rubbery texture after baking.
Fold in the chocolate chips. Distribute the batter evenly into the muffin tin.
In a bowl, mix together the flour, cinnamon, brown sugar, and butter for the streusel topping. It should be crumbly. Generously sprinkle the streusel mixture over the muffin batter.
Bake at 375 degrees for 19-20 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean.
I made 17 muffins using this recipe.