Whole Wheat Banana Muffins with Hemp Seed Streusel

Print Recipe

5 from 1 vote

Whole Wheat Banana Muffins with Hemp Seed Streusel

These healthy Whole Wheat Banana Muffins are topped with a superfood surprise—a sweet and crunchy hemp seed streusel.

Prep Time10

Cook Time20

Total Time30

Course: Snacks

Cuisine: American

Diet: Vegetarian

Servings: large muffins

Calories: 396kcal

Author: Cassie Johnston

Ingredients

For the Muffins:

½ cup melted butter
½ cup sugar
3 very ripe bananas mashed
1 egg
1 teaspoon vanilla extract
⅓ cup milk
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups white whole wheat flour
1 cup chocolate chips optional

For the Streusel:

½ cup brown sugar
½ cup white whole wheat flour
1 teaspoon cinnamon
⅓ cup hemp seeds
Pinch salt
¼ cup melted butter

Instructions

Preheat oven to 350°F. Fit a muffin tin with paper muffin cups or spray with cooking spray, set aside.
In a large mixing bowl, stir together the butter, sugar, mashed bananas, egg, vanilla extract, and milk until well-combined. Set aside.
In a second bowl, stir together the baking powder, baking soda, salt, and flour. Add the dry ingredients to the wet, and stir until just combined. Do not overmix! Fold in the chocolate chips, if using.
Spoon the batter into the prepared muffin tin, filling each cup up about ⅔ full. Set aside.
To make the streusel, mix together the brown sugar, flour, cinnamon, hemp seeds, and salt in a small bowl. Stream in the melted butter and stir until well-distributed. Sprinkle the streusel over top of each muffin, pressing in slightly to "stick."
Bake in preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Notes

This recipe will make 12 large muffins (think: coffee shop style) or 18 regular-sized muffins. You can also spoon the batter into a mini muffin tin and get 36—just reduce the baking time down to 10 minutes or so.

Nutrition