I have a thing for sweet muffins (as evidenced by this recipe and the one you’re about to read). I also enjoy making banana bread and banana muffins… we always pile our over-ripe bananas in the freezer and they’re the BEST for baking with! These vanilla yogurt streusel muffins were a happy little experiment after a particularly large amount of Costco bananas went prematurely brown (is it just me, or are Costco bananas bad like that?).
These banana muffins are moist and sweet, and the crunchy crumb tops give them some extra pizazz. The secret ingredient? One individual sized vanilla yogurt thrown into the batter gives them a tasty kick!
Want to make some vanilla yogurt streusel banana muffins for yourself? Here’s the recipe (modified from this tasty one from Savory Simple).
Vanilla Yogurt Streusel Banana Muffins
- 2 cups flour
- 3/4 cups sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 mashed, ripe bananas
- 1 100ml container of vanilla yogurt
- 2 beaten eggs
- 1/4 cup softened butter
For the topping:
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F. Grease a 12-muffin tin with butter or margarine.
- In a medium bowl, mix the flour, sugar, baking soda, and salt together. Set aside.
- In a large bowl, mix the mashed bananas, yogurt, beaten eggs, and softened butter together.
- Mix the dry ingredients into the wet ingredients (don’t over-mix).
- Divide the batter into the 12 muffin cups.
- For the topping, mix together the flour and the sugar. Cut in the butter with a knife, add the vanilla, and then crumble the whole mixture with a pastry cutter or your hands. Sprinkle the crumb mixture evenly over the 12 muffins.
- Bake for 20-25 minutes until the muffins are golden brown and spring back to the touch.
Enjoy! These make a delicious breakfast or a scrumptious afternoon snack.
What do you do with your overripe bananas?