Banana Chocolate Chunk Streusel Mini Muffins
Tender whole wheat banana muffins studded with dark chocolate and topped with a buttery walnut-cinnamon streusel. These mini muffins deliver moist crumb and satisfying crunch in bite-sized portions. Perfect for breakfast, snacks, or lunchbox additions. The streusel topping sets this version apart from standard banana muffins, adding textural contrast and warm spice notes that complement the chocolate and fruit.
Ingredients
- ¼ cup walnuts, finely chopped
- 2 tablespoon dark muscovado sugar, or dark brown sugar
- 1 tablespoon unbleached all-purpose flour, for streusel
- ¼ teaspoon cinnamon, ground
- 1 tablespoon butter, for streusel
- ½ cup unbleached all-purpose flour, for batter
- ¼ cup whole wheat flour, for batter
- ½ teaspoon baking soda, for batter
- ½ teaspoon baking powder, for batter
- ¼ teaspoon kosher salt, for batter
- 2 bananas, mashed
- ¼ cup organic cane sugar, for batter
- 2 tablespoon coconut oil, melted and cooled, plus more for pan
- 1 egg, large
- ¾ teaspoon pure vanilla extract, for batter
- 2 ounce semi-sweet chocolate, bar, chopped smalldark chocolate chunks1:1flavor_intensity
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Instructions
- 1
Preheat oven to 350F and lightly brush mini muffin pan with coconut oil.
- 2
Combine walnuts, muscovado sugar, flour and cinnamon in small bowl and mix with fork until crumbly. Set aside.
- 3
Mash bananas in large bowl, then whisk in sugar, egg, coconut oil and vanilla until combined. Fold in chopped chocolate.
- 4
Combine flours, baking soda, baking powder and salt in medium bowl. Fold dry mixture into wet ingredients until just incorporated, do not overmix.
- 5
Distribute batter into muffin cups, filling each about three-quarters full. Top each with streusel mixture.
- 6
Bake for 10-12 minutes, rotating pan halfway through. Cool in pan for 5 minutes, then transfer to wire rack to cool completely.
Tips
Do not overmix the batter after adding dry ingredients. Mix only until flour streaks disappear to keep muffins tender and avoid tough, dense crumb.
Rotate the pan halfway through baking to ensure even browning, especially important for mini muffins in tight quarters that bake unevenly.
Good to Know
Cool completely, then store in airtight container at room temperature for up to 3 days or in freezer for up to 2 months.
Prepare and freeze batter in muffin cups up to 24 hours in advance. Add 2-3 minutes to bake time if baking from frozen. Streusel can be mixed 1 day ahead and stored covered in refrigerator.
Serve at room temperature or warm with butter and jam. Pairs well with coffee, tea, or milk. Ideal for breakfast plates, snack boards, or packed lunches.
Common Mistakes
Overmixing the batter causes tough, dense muffins with tunneling. Fold dry ingredients until just combined, leaving a few flour streaks.
Underfilling or overfilling cups leads to uneven baking and burst tops. Fill each cup about three-quarters full.
Skipping the pan rotation results in dark bottoms and pale tops. Rotate halfway through the 10-12 minute bake.
Substitutions
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FAQ
Can I use ripe plantains instead of bananas?
Plantains work but are starchier and less sweet than bananas. Use 3 ripe plantains (softer texture, yellow with dark spots) instead of 2 bananas and reduce sugar by 1 tablespoon to avoid overly sweet muffins.
What if my muffins dome too much or crack on top?
Doming and cracking indicate too-high oven temperature or overfilled cups. Fill only to three-quarters full and verify oven temp with an oven thermometer. If cracking persists, lower temperature to 325F and add 2-3 minutes baking time.
How long can I keep these muffins fresh or freeze them?
Room temperature storage in airtight container lasts 3 days. Frozen muffins keep up to 2 months in freezer bags. Thaw at room temperature for 30 minutes or warm in 300F oven for 8-10 minutes before serving.