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Maple Banana Nut Muffins

Maple Banana Nut Muffins

Maple Banana Nut Muffins with streusal topping and a combination of maple and bananas with a hint of walnut crunch.


1/4 cup softened butter
1/3 cup maple or brown sugar
1 egg
1/3 cup maple syrup
1 teaspoon vanilla
1 cup all purpose flour
1/2 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 over-ripe banana, mashed
1/2 cup fat-free sour cream
1/2 cup low-fat buttermilk

Streusal Topping:
2 tablespoons butter, melted
1/4 cup chopped walnuts, toasted
1/4 cup maple or brown sugar, packed
1/4 cup rolled oats
1 tablespoon flour

Maple Glaze: 2 tablespoons maple syrup


Preheat oven to 375 degrees. Place the chopped walnuts on a cookie sheet and place in the oven for 6 to 8 minutes, or until fragrant and lightly golden. Prepare a 12-cup muffin tin by placing paper liners in each cup.

For the streusel topping, combine the butter, walnuts, sugar, rolled oats and flour. Set aside.
In a large bowl, beat the butter and sugar together. Add the egg and beat until light and fluffy. Add the maple syrup gradually while beating, then add the vanilla.

Sift together the all-purpose flour, whole-wheat flour, salt, baking soda and baking powder. Add to the butter-and-egg mixture, mixing just until incorporated. Combine the banana, sour cream and buttermilk, and fold into the batter.

Spoon the batter into the 12-cup muffin tin, sprinkle the top of each muffin with about 2 teaspoons of the streusel and bake at 375 degrees until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes. Cool slightly. Top each muffin with 1/2 teaspoon of the maple syrup: Starting at the center of the muffin, using a spoon, gently press the syrup into the muffin so that it doesn't drip off the edge.

Nutrition Information

Recipe makes 12 muffins.
Serving size: 1 muffin
Calories: 214; Total Fat: 8g; Cholesterol: >33mg; Sodium: 275mg; Carbohydrates: 32g; Fiber: 1g; Protein: 4g

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