Banana Honey Yogurt Streusel Muffins with Brown Butter Glaze

Start your day off happy with one of these Banana Honey Yogurt Muffins!  Packed with sweet banana and honey flavor, and topped with the most addictive cinnamon oat streusel, with a great hearty whole grain texture.  Take them over the top with a rich, brown butter glaze!

I don’t know what it is about this time of year, but it just gets me breakfast-inspired.  Maybe it’s something to do with back-to-school, or maybe because the temps are cooler and I don’t mind turning my oven on and getting the kitchen all warm and toasty.  Whatever it is, I’m glad for it.  Because my mornings have been much happier ever since these banana muffins came into my life.

Once again, I am all about a healthy(ish) treat that my family and I can enjoy while on the go.  Remember these freezer waffles?  I told you all about how I love a decadent treat as much as the next person, but when it comes to meals I try to make it as healthy as I can.  While still tasting amazing, of course.  Well, these muffins fall right into that same category.

They’re sweetened with nothing more than bananas and honey, which makes them free of refined sugar (except for the toppings, but everyone knows those don’t count).  And, they’ve got a decent dose of Greek yogurt, which provides a moist texture and some extra protein, while also bringing down the fat content a bit.  Also, we are using whole wheat pastry flour, which means they’re full of healthy whole grains, but light as a feather.  Seriously, if you haven’t tried whole wheat pastry flour yet, you must!)

If they’re sounding a little too hippie health food-y for you, never fear.  The cinnamon oat streusel makes them so special- just like a real bakery treat.  And the glaze!!!  Omg the glaze.  I want to put it on errrrrrything!

We’ve been noshing on them all week.  The kiddos love ’em!  And so do mom and dad.  I think they’d be a great way to start off a lazy weekend morning.  Whip up a batch and keep them in an airtight container- they’ll keep at room temperature for at least 4-5 days!

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Banana Honey Yogurt Streusel Muffins with Brown Butter Glaze

Servings: 16 muffins

Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Start your day off happy with one of these Banana Honey Yogurt Muffins!  Packed with sweet banana and honey flavor, and topped with the most addictive cinnamon oat streusel, with a great hearty whole grain texture.  Take them over the top with a rich, brown butter glaze!

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Ingredients

For the streusel crumb topping

• ▢ 6 tablespoons (88.72 g) unsalted butter
• ▢ 1 1/4 cups (150 g) whole wheat flour
• ▢ 1/2 cup (110 g) light brown sugar
• ▢ 1/4 teaspoon (0.25 teaspoon) kosher salt
• ▢ 1 to 2 teaspoons ground cinnamon
• ▢ 1/3 cup (27 g) oats

For the banana honey yogurt muffins

• ▢ 2 cups (240 g) whole wheat pastry flour
• ▢ 1 teaspoon baking powder
• ▢ 3/4 teaspoon (0.75 teaspoon) baking soda
• ▢ 1/2 teaspoon (0.5 teaspoon) kosher salt
• ▢ 2 1/2 (2.5) bananas, (very ripe), peeled
• ▢ 1/2 cup (169.5 ml) honey
• ▢ 1/4 cup (59.15 g) plain nonfat Greek yogurt
• ▢ 2 large eggs
• ▢ 6 tablespoons (88.72 g) unsalted butter,, melted
• ▢ 1 teaspoon vanilla bean paste, (extract can be substituted)

For the brown butter glaze

• ▢ 3/4 cup (90 g) powdered sugar
• ▢ 1/8 teaspoon (0.13 teaspoon) kosher salt
• ▢ 4 tablespoons (59.15 g) unsalted butter, (half a stick)

Instructions

 

To make the streusel crumb topping

• Place the butter in a small pot over medium-low heat, until melted.
• Stir in the remaining ingredients with a fork, until evenly distributed.

To make the banana honey yogurt muffins

• Preheat the oven to 425 degrees F and line muffin tins with papers.
• Place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine.  
• In a smaller bowl, mash the bananas until smooth, then stir in the honey, Greek yogurt, eggs, melted butter, and vanilla.  
• Pour the mixture into the larger bowl and fold together with the flour mixture until just barely combined.  (The batter should be lumpy.)  
• Fill the prepared muffin cups and top with streusel.  
• Bake for 5 minutes, then turn the oven temperature down to 350 degrees F, and continue to bake for 15 minutes more, or until a toothpick inserted in the thickest part of a muffin comes out clean.
• Cool completely, then drizzle with glaze.

To make the brown butter glaze

• Place the sugar and salt in a small bowl.  
• Place the butter in a small pot, and cook over medium heat until the foaming subsides and the butter has turned a nutty brown.  
• Pour the brown butter over the powdered sugar, and stir until smooth.  
• Allow the glaze to cool and thicken slightly before drizzling over the muffins.

Calories: 297kcal, Carbohydrates: 44g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 50mg, Sodium: 192mg, Potassium: 212mg, Fiber: 3g, Sugar: 23g, Vitamin A: 390IU, Vitamin C: 1.7mg, Calcium: 37mg, Iron: 1.2mg

Cuisine: American

Course: Breakfast, Brunch

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