Easy Banana Bread Muffins with Streusel Topping Recipe

I think every woman will agree that there are certain baked goods that are more seasonally appealing than others. Pumpkin bread in the middle of summer never sounds good. Pumpkin bread on the first day of October, when the wind carries a formidable chill and the leaves are glistening gold and yellow, however, tastes delicious. A blackberry cobbler would never do for a Christmas dessert, and a lemon blueberry muffin in January? Kind of strange. To me, banana bread muffins are the golden (truly, golden) breakfast of summers past, present, and hopefully, future.

Luckily for me, I always have blackening bananas on my counters. No matter how many my son eats, I still have a remnant left over to be reckoned with. My sister has an entire freezer full of frozen speckled bananas, just waiting to be tossed into breads. I don’t know if she ever actually gets around to it, because every single visit, her freezer is full. And I have yet to eat any banana bread. (She and my mom don’t agree with me on the seasonal baked goods thing, they always have pumpkin bread. To my chagrin.)

This week, we are leaving for vacation, so I had to find a way to get rid of them as quickly as I could. Banana bread is usually my go-to, but since we’re traveling I decided to do banana bread muffins so that I can toss them back to the hungry children during our drive. And when I found a box of Bisquick in my pantry, I decided to test out a recipe for bisquick banana muffins. Turns out, they are delicious. And super easy.

The hardest part about muffins to me is the stirring and over-stirring issue, but this banana bread muffins recipe eliminates any fear of over-mixing, and they came out a nice, gigantic size which ought to satisfy my son’s appetite. In normal life, I like to use unbleached flour for any baked good, but since I didn’t have that option today, I threw in some oats to make my mother’s heart feel a little bit better. At least oats add more nutritional value, which I’m sure is obsolete by the time I add in the brown sugar. And naturally, to me at least, no muffin is complete without a streusel topping. (This is why I ban myself from baking, because I eventually use up every worthwhile ingredient we own and nobody in my house ever finishes what I make, so it’s just a waste of my own time and effort.) I’m hoping these bad boys will make good road trip fare. It has to be better than a bunch of french fries, at least.

If you have the time, you could even throw in a half cup of chia seeds to make these delicious banana bread muffins healthier, substitute the vegetable oil for coconut oil or applesauce, or add in a few tablespoons of flax seeds. Or, if you’re feeling especially hungry, throw in a cup of mini chocolate chips for a decadent dessert muffin. Could you make this recipe with grated zucchini for zucchini muffins, or carrots and pineapple and raisins for a carrot cake muffin? Yes. You could. But I had extra bananas. Thus banana bread muffins.

Easy Banana Bread Muffins Recipe

3 cups Bisquick Mix

4 Overripe Bananas

1 Tbsp Vanilla Extract

1/2 Cup Whole Milk

1/4 Cup Vegetable Oil

2 teaspoons ground cinnamon

1/4 tsp ground nutmeg

3 eggs, lightly beaten

1 teaspoon baking soda

3/4 Cup sugar

1/4 cup brown sugar

Preheat oven to 400 degrees.

Mix all of the above ingredients in a large bowl, and then pour into greased muffins tins.

Streusel Topping:

1/4 C butter

1/2 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

Using a fork or a pastry cutter, cut butter into the dry ingredients until the mixture is crumbly and the pieces of butter are no bigger than a pea. Then, sprinkle the banana bread muffins with the topping and bake in the oven for 15-20 minutes or until the tops of the muffins are lightly golden.

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