Imagine biting into a moist, nutrient-packed muffin that transforms your ordinary morning routine into a gourmet experience! These Whole Wheat Banana Muffins with Hemp Seed Streusel are not just another breakfast treat – they're a delicious revolution in healthy baking. Packed with wholesome ingredients and topped with a crunchy, nutty streusel, these muffins prove that nutritious food can be incredibly mouthwatering. Whether you're a health-conscious foodie or just looking to shake up your breakfast game, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas, mashed
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup hemp seeds
- 1/4 cup rolled oats (for streusel)
- 1 tablespoon butter (for streusel)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together whole wheat flour, sugar, baking soda, and salt until well combined.
- In a separate medium bowl, mash the ripe bananas until smooth. Add vegetable oil and eggs, then mix thoroughly until the wet ingredients are completely integrated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, stirring just until the ingredients are combined. Be careful not to overmix, as this can result in dense, tough muffins.
- For the hemp seed streusel, combine hemp seeds, rolled oats, and cold butter in a small bowl. Use your fingers to mix and create a crumbly texture.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the hemp seed streusel generously over the top of each muffin batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use overripe bananas for maximum natural sweetness and moisture. The browner and spottier, the better!
- Be gentle when mixing the batter – overmixing can lead to tough, dense muffins. Stop stirring as soon as the ingredients are just combined.
- For the streusel, make sure your butter is cold to achieve that perfect crumbly texture.
- Don't fill muffin cups completely – leaving about 1/3 of the space empty allows room for the muffins to rise beautifully.
- Check doneness with the toothpick test: if it comes out clean or with just a few moist crumbs, your muffins are perfect.
- Let muffins cool slightly in the tin before transferring to a wire rack to prevent them from becoming soggy.
- For extra nutrition, you can experiment by adding a handful of chopped nuts or a sprinkle of chia seeds to the batter.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 7g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 40mg
