Coconut Streusel Banana Muffins

Coconut Streusel Banana Muffins (A Seat at the Table)

These Coconut Streusel Banana Muffins are delicious, the perfect tender crumb, the right hit of sweetness with a touch of crunch. Definitely worth making. And just the right thing for when you’re on the go. I’ve started a new job as an outpatient oncology dietitian, and it’s been the perfect fit. I’m loving the work, my patients, co-workers, it’s been so rewarding. And with a new job comes finding a balance of new routines and these muffins were are great make-ahead breakfast for the week. Paired with some yogurt, these were a perfect start to the day (and also made a good snack to keep me fueled on my way home too).

One of the things I like best about my work is getting to help people find truly satisfying foods. If we’re not satisfied by a meal we often keep searching and nibbling on things until we find that satisfaction. And only you know what will truly be satisfying to you, but as I frequently talk about with patients (or Sister), you’ll find a snack most satisfying if you’re combining carbohydrate with a protein or a fat. And generally a meal follows the same combination but is a little larger, like vegetable (or fruit) with a starch and a protein.

apple
pear
grapes
muffin
crackers
berries
carrots
chips

peanut butter
cheese
nuts
cottage cheese
milk
yogurt
hummus
guacamole

What are your favorite snack combinations? What foods are most satisfying to you?

Coconut Streusel Banana Muffins

Makes about 3 dozen muffins
Adapted from Kitchen Treaty and Kitchen Confidante

4 medium ripe bananas, mashed
2 cups buttermilk (or milk with about 1 Tbsp white vinegar)
1 1/2 cups packed brown sugar
1 cup canola oil
2 eggs
4 tsp vanilla
2 cups rolled oats
4 cups all-purpose flour
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground cardamom (optional)
1/2 tsp ground nutmeg
1/2 cup chopped pecans

Streusel

  • 3 Tbsp unsalted butter, melted
  • 1/3 cup shredded coconut
  • 1/4 cup chopped pecans
  • 1/2 tsp ground cardamom (can sub cinnamon)
  • 1/4 cup packed brown sugar

Before you begin, wash your hands with soap and water.
Preheat oven to 375°F, grease 3 dozen muffin tins with cooking spray.
In a large bowl, mix together the mashed bananas, buttermilk, brown sugar, canola oil, eggs, and vanilla. Stir in the oats, then stir in the remaining ingredients.
In a small bowl, mix together the streusel ingredients.
Scoop the batter into the prepared muffin tray, filling almost to the top, then put about 1 tsp of the streusel topping on top.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.

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