Ingredients
Scale
- 2 cups all-purpose flour (or white whole wheat flour for a healthier twist)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large overripe bananas, mashed
- 1/2 cup Greek yogurt (plain or vanilla)
- 1/3 cup melted coconut oil or unsalted butter
- 1/2 cup maple syrup or honey
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup fresh or frozen blueberries
- 1/2 cup dark chocolate chips
- For the Streusel: 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 2 tablespoons cold butter
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or grease them lightly with non-stick spray. In a small bowl, prepare the streusel by mixing the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator to keep the butter cold.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate medium bowl, mash the bananas until smooth. Stir the melted oil, maple syrup, Greek yogurt, egg, and vanilla extract into the mashed bananas until well combined. This liquid mixture provides the moisture and structure for your bakery-style muffins.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined; do not overmix, or the muffins will become tough. Carefully fold in the blueberries and chocolate chips. Distribute the batter evenly among the 12 muffin cups, filling them almost to the top to ensure those high, domed tops.
- Sprinkle a generous amount of the prepared streusel crumb over each muffin. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (177°C) and bake for another 15-18 minutes. The initial high heat helps the muffins rise rapidly, creating that iconic bakery shape.
- Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack. Serve them warm for the best experience, where the chocolate chips are still gooey and the streusel is perfectly crisp.
- Cook Time: 40 minutes