Banana Bread Chocolate Chip Streusel Muffins

By srumbel

All the flavors and textures you love about banana bread in muffin form along with lots of gooey chocolate and a to-die-for buttery streusel!
from wholeandheavenlyoven.com

Ingredients

• STREUSEL:
• 3 medium ripe bananas, mashed
• 3/4 cup coconut sugar (or brown sugar)
• 2 large eggs
• 1/4 cup plain yogurt
• 1/4 cup vegetable oil
• 1/3 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups white whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1/4 cup white whole wheat flour
• 1/2 cup chopped walnuts
• 3 tablespoons coconut sugar (or brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold butter

Preparation

Step 1

Preheat oven to 425F. Lightly grease a 12-cup muffin tin and set aside.
In a large bowl, beat mashed banana, sugar, eggs, yogurt, oil, buttermilk, and vanilla until smooth. In a separate large bowl, combine flour, baking powder, salt, and cinnamon. Gently fold flour mixture into liquid until just combined. Fold in chocolate chips and walnuts.
Fill prepared muffin cups to brim with batter and set aside while you prepare the streusel: In a small bowl, combine flour, nuts, sugar, and cinnamon. Use your fingers to work cold butter into dry ingredients until mixture is crumbly.
Evenly sprinkle streusel over muffin batter, gently pressing crumbs into batter. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 15 minutes or until a toothpick tests done.
Cool muffins in pan 5 minutes before transferring to a wire cooling rack. Enjoy warm!
Yield: 1 dozen muffins
Notes

Store muffins in an airtight container at room temperature up to 5 days. Muffins may also be frozen up to 2 months.