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Whole Wheat Banana + Walnut Streusel Muffins



3/4 cup of Whole Wheat Flour

1/2 teaspoons Baking Soda

1/2 teaspoon Baking Powder

1/4 teaspoon Kosher Sea Salt

1 Ripe Banana

1/4 cup Sour Cream

1 teaspoon Vanilla

3 Tablespoons Butter

1/3 cup Dark Brown Sugar

1 egg


3 Tablespoons Dark Brown Sugar

1/4 cup (1oz) Banana Chips

2 Tablespoons Whole Wheat Flour

3 Tablespoons Butter

1/2 cup (1.5oz) Walnuts, rough chopped


  • Preheat the oven to 425.


  • In a stand mixer (or with a hand mixer), cream together the butter and sugar.

  • Add the egg to butter mixture.

  • Beat for about 3-5 minutes to ensure light and fluffy.

  • In a separate bowl, whisk together the baking soda, baking powder, salt and flour.

  • In another bowl, with an immersion blender, puree the banana, sour cream and vanilla. Optionally, you can just mash and whisk the banana, vanilla and sour cream together.

  • Add dry ingredients to butter mixture, alternating with the sour cream mixture, until you have a smooth batter.


  • In a blender or food processor, combine banana chips and dark brown sugar. Pulse mixture until it is a fine mixture resembling cornmeal.

  • Place into a bowl and whisk in flour.

  • Rub butter into sugar mixture until it resembles a shaggy crumb.

  • Stir in walnuts.


  • Either grease and flour a 6 standard to large muffin tin or line with muffin baking paper.

  • Fill each cavity of the muffin tin 3/4+ of the way full.

  • Top with streusel.

  • Bake for 10 minutes at 425.

  • Reduce heat to 350 and continue to bake 14-18 minutes until a toothpick comes out clean when checking doneness.

Makes 6 muffins.

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