Banana Peach Streusel Muffins

Moist peachy muffins with a light hint of banana and a crunchy streusel topping.

Last weekend we went camping at a folk festival and I was thinking what are we going to have for breakfast in the morning? I wanted to bake something to bring along so we wouldn’t have to deal with attempting to cook on a little camp stove. It’s hard enough having to make coffee and heat up hot water for tea when you’re exhausted from staying up too late and all running water is a bit of a jog from your campsite.

So I made two types of muffins: these and my Double Berry Rose Muffins. I had a couple of these for breakfast and put the rest in a container to take along. These are the winners hot out of the oven, but The berry muffins traveled much better in warm weather. I would NOT recommend putting these muffins in a container and letting them sit in a hot car. The moisture from the peaches combined with hot car was NOT a good idea.

So my advice is to enjoy these sweet crunchy muffins hot out of the oven or eat them within a day. They go amazingly well with chai latte and equally as well with a hot cup of coffee or a cold glass of milk.

Banana Peach Streusel Muffins

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 2 very ripe bananas, mashed
• 1/2 cup sugar
• 1/2 cup + 1 Tablespoon plain low-fat or non-fat yogurt
• 1/4 cup canola oil
• 2 teaspoons vanilla
• 1 egg
• 3/4 cup all-purpose flour
• 3/4 cup white whole-wheat flour
• 1/4 cup flaxseed meal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 medium peaches, peeled, pitted and chopped

For the streusel topping:

• 2/3 cups walnuts, finely chopped
• 1/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 3 Tablespoons butter, melted
• 1 Tablespoon white whole wheat flour

---

Instructions

1. Preheat the oven to 350° F. Spray a 12-spot muffin pan with cooking spray.
2. In a large mixing bowl, mash the bananas, then mix in the sugar, yogurt, oil, vanilla and egg and stir well until fully mixed.
3. Add the flours, flaxmeal, baking powder, baking soda, and salt. Stir just until everything is fully mixed and there are no clumps of flour in the batter.
4. Fold in the peaches, then divide the batter amongst the 12 muffin holes.
5. In a small bowl, mix together the streusel ingredients, then top each muffin with a good sized spoonful of streusel mixture.
6. Bake at 350 for about 25 – 30 minutes or until a toothpick inserted into one of the muffins comes out perfectly clean.

---

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at What’d You Do This Weekend?, Tuesday’s Table, Thursday’s Treasures, Foodie Friends Friday, Weekend Potluck and What to Do Weekends.