Banana Muffins

I don’t know about you guys, but the struggle for me to get my kids to eat anything but toast with Nutella or sugary cereals for breakfast is very real. I’ve tried to be that perfect mom who makes stacks of pancakes and scrambled eggs, but the challenge to figure out what to put in their lunch boxes five days a week usually trumps breakfast. These banana muffins are a cross between a moist banana bread and coffee cake. They’re loaded with ripe bananas and chocolate chips and sprinkled with a delicious, crunchy streusel topping. My kids never complain when banana muffins are for breakfast! Plus, these muffins freeze extremely well and will keep for up to three months in the freezer.


  • 2 eggs
  • 3-4 ripe bananas, mashed
  • 1/2 cup butter, melted
  • 1 cup Greek yoghurt or sour cream
  • 2 tsp vanilla extract
  • 3 cups all-purpose or whole-wheat flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup chocolate chips

For the topping:

  • 1/4 cup butter, melted
  • 1/2 cup brown sugar
  • 2/3 cups oats
  • 2 tbsp all-purpose flour
  • 1/4 cup chocolate chips


  1. Preheat oven to 400F and line a muffin tin with paper baking cups.
  2. In a bowl, whisk together the eggs, bananas, butter, yoghurt and vanilla. Set aside.
  3. In a separate bowl, stir together all the dry ingredients.
  4. Add the wet ingredients to the dry and mix until just combined.
  5. Stir in the chocolate chips.
  6. Spoon the batter into the paper-lined muffin tin.
  7. For the topping: In a small bowl, stir together all the topping ingredients. Sprinkle the topping over the muffins.
  8. Bake for 20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.

*Yield: 18 large muffins.

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