Ingredients

The following ingredients have 24 Servings
  • 1.25 cups all purpose flour
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 cup canola oil
  • 1/4 cup plain greek yogurt
  • 1/2 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs (at room temperature)
  • 2 medium bananas (mashed [around 1/2 cup+ 1 tablespoon mashed banana])
  • 2/3 cup blueberries [if using frozen do not thaw them]
  • 3 tablespoons brown sugar
  • 3 tablespoons all purpose flour
  • 3 tablespoons chopped pecans
  • 2 tablespoons rolled oats
  • 2.5 tablespoons unsalted butter (cold)
  • 1/4 teaspoon cinnamon powder

Instruction

  • Preheat oven to 425 F degrees. Spray two 12 count mini muffin pans with non stick spray and set aside.
  • In a bowl whisk together flour, salt, baking soda and cinnamon powder. Set aside.
  • In another bowl prepare the streusel, mix together flour, brown sugar, rolled oats, chopped pecans and cinnamon powder. Cut in the cold butter using a pastry cutter or 2 forks till the mixture resemble coarse crumbs. Set aside.
  • Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil, sugar and vanilla extract till well combined.
  • Add in 2 large eggs and mix till well combined. Now add the mashed bananas and mix.
  • Add in the half of the flour mixture and mix till combine.
  • Add greek yogurt and mix. And then add the remaining 1/2 of the flour mixture and mix till just combined. Do not over-mix.
  • Fold in the blueberries [remember do not thaw the blueberries if using frozen].
  • Fill the muffin pan till 3/4 full. Then top each muffin with the streusel topping all the way to the top.
  • Bake at 425 F degrees for 3 minutes and then lower the temperature to 350 F degrees (with the muffins inside the oven) and bake for another 8 minutes or till a toothpick inserted in the center comes out clean.
  • Transfer the mini muffins on to a wire rack to cool completely.