Banana Muffins with Honey Bunches of Oats Streusel

Is there anything better than a fluffy banana muffin, a cinnamon swirl, and a classic cereal streusel?

What goes best with bananas? Cereal. The best breakfast before going to school was, in fact, cereal and bananas. Specifically, Honey Bunches of Oats. So, I present to you, the IDEAL breakfast, mid-morning, lunch, mid-afternoon, snacking muffin. A buttery cereal streusel, a fluffy banana muffin, and a cinnamon streusel.

What if I don’t like Honey Bunches of Oats?

That’s okay, you can honestly opt for any cereal. I do think Froot Loops or Fruity Pebbles would be a bit odd, but Cheerios and Captain Crunch could be great options.

Substitutes

You can substitute the sour cream for yogurt if that’s all you have on hand! You can also opt out of the cinnamon swirl if you’re not a fan!

Can I use frozen bananas?

Yes! I actually used frozen bananas that I thawed out on the countertop. They worked perfectly so don’t fret if you don’t have ripe bananas on hand!

Banana Muffins with Honey Bunches of Oats Streusel

Is there anything better than a fluffy banana muffin, a cinnamon swirl, and a classic cereal streusel?

Servings: 12 muffins

Prep Time: 20 minutes

Cook Time: 25-30 minutes

Cooling Time: 10 minutes

Total Time: 1 hour

Equipment: Mixing bowl, Stand mixer/electric mixer, muffin tray, muffin liners

Ingredients:

• 1 stick of butter, softened (113 grams)
• 3/4 cup of white sugar (150 grams)
• 2 eggs, room temperature
• 2 tbsp of neutral oil (30 mL)
• 2 very ripe, mashed bananas (~150 grams)
• 1/4 cup of sour cream (30 grams)
• 1/2 tsp of salt
• 1 1/2 cups of flour (180 grams)
• 1 tsp of baking soda
• 1/2 tbsp of baking powder
• 1 tbsp of cinnamon (for cinnamon swirl)
• 2 tbsp of sugar (for cinnamon swirl)

Ingredients for Streusel:

• 1 cup of Honey Bunches of Oats
• 2 tbsp of butter, melted
• 1 tbsp of flour
• 1 tbsp of brown sugar

Instructions:

1. Preheat your oven to 350 F.
2. To a bowl of a stand mixer, add your softened butter and sugar and beat until light and fluffy (~3-5 minutes)
3. Add in your eggs and oil and beat again until combined.
4. Add in your flour, bananas, sour cream, baking soda, baking powder, and salt and fold in with a spatula.
5. Scoop 1 tbsp of the batter into each muffin liner.
6. In a bowl, mix together the cinnamon and sugar and sprinkle about 1 tsp over the batter.
7. Scoop 1 - 2 tbsp of the remaining batter into the muffin liners.
To make the streusel, combine the butter, cereal, flour and sugar until combined.
8. Sprinkle this over the muffins and bake on the lower shelf of the oven for 25-30 minutes.
9. Let cool for 10-15 minutes and enjoy!

Notes:

1. To store the muffins, place in an airtight container at room temperature for 3 days max. They will last for 4-5 days in the fridge

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.