Banana Pineapple Streusel Muffins are the perfect accompaniment to your favorite breakfast beverage.

Banana Pineapple Streusel Muffins Recipe


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

Streusel Topping:
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.

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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.

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For Muffins:
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

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