Banana Pineapple Streusel Muffins are a great way to use up those brown bananas. Pair them with your favorite beverage as a breakfast, coffee break treat, or afternoon snack.
Use this batter to make incredibly moist banana and pineapple quick bread, standard muffins, or mini-muffins. I like to make all 3 from one batch of batter and freeze to use as needed.
Banana Pineapple Streusel Muffins Recipe
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (4 Tablespoons or 1/2 stick) cold butter, cut into small chunks
3 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda (not baking powder)
2 cups granulated sugar
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts (optional)
3 large eggs, beaten
1 cup vegetable oil
2 cups mashed ripe bananas
1 (8-ounce) can crushed pineapple, thoroughly drained
2 teaspoons vanilla extract
Make the Streusel Topping:
Whisk together the sugar, flour, and cinnamon. With a pastry blender, cut in butter until mixture resembles crumbs. Set aside.
Preheat oven to 350 degrees F.
Make the Batter:
Whisk together the flour, salt, baking soda, sugar and cinnamon, then stir in the pecans. Combine remaining beaten eggs, oil, mashed bananas, drained crushed pineapple and vanilla extract; add to flour mixture, stirring just until dry ingredients are moistened. Do not overstir! Using a large dinner fork for stirring will help avoid this mistake.
At this point, I used the batter for not only muffins, but also a medium-sized loaf. You can use it as you wish, of course. Here’s how to make all three out of one batch of batter:
For Quick Bread:
Spoon batter into a greased and floured loafpan. Sprinkle 1/2 of streusel mixture over the top of the loaf.
Bake at 350 degrees F. for about 1 hour or until a wooden pick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove from pan and let cool on wire rack.
Increase oven temperature to 375 degrees F. Use remaining batter for your favorite-sized muffins, filling paper-lined muffin tins a little more than half full. Sprinkle tops with remaining streusel mixture.
Bake about 25 to 30 minutes for regular muffins, and about 15 to 18 minutes for mini-muffins. Let cool for 10 minutes, then remove and finish cooling on wire racks.
Yield: 1 medium loaf, plus 1 dozen medium muffins, plus 1 dozen mini-muffins
Banana Pineapple Streusel Muffins Recipe Photo ©2018 Peggy Filippone