We watched an episode of 30 Rock last night, one where Liz Lemon sports a “slanket” (you know, a Snuggie? A blanket with sleeves? Of course you know).

And that reminded me of the time when, a few years back, I walked by a coworker’s office and saw that she had a large swath of sapphire fabric draped across her front and, I, thinking she was wearing a Snuggie – ironically, of course, she’s a sassy gal – stopped cold and was all, “Heeey. It’s a Snuggie! Nice!”

We both suffered a moment of confusion before I learned that, really, it was just a big blue scarf. Whoops.

Foot-In-Mouth Syndrome. It’s a real thing, and I know that for a fact because I totally have it. I think that’s part of the reason why I identify with Liz Lemon. The total lack of a mental filter. The klutziness. The glasses! She’s still kind of cool, though, right? (RIGHT?!)

Spiced Banana Streusel Muffins | Kitchen Treaty

What do Snuggies, Liz Lemon, and my embarrassing faux pas have to do with Banana Streusel Muffins? Not a goshdarned thing, actually, except that maybe I should have made some for my scarf-wearing coworker as an apology.

Aside from watching 30 Rock on Netflix this weekend, I also whipped up a batch of these muffins.

Spiced Banana Streusel Muffins 2

Our ever-picky toddler decided bananas were actually NOT her thing right after I bought a bunch of them, so we had a few overripe bananas on hand. No worries. There are fluffy banana pancakes, banana spice snack cake, or, hey! Spiced Banana Streusel Muffins to be had!

I grabbed another favorite muffin recipe, chocolate banana marble muffins, and tweaked it a bit here and there to come up with this moist and tender spiced banana muffin. I added warm, fall-inspired spices – cinnamon, allspice, nutmeg, and cloves – and sprinkled a crunchy-sweet oat streusel topping over the top.

We loved these comforting, homey muffins – and they made the house smell terrific. I love that.

They just make you want to butter one up, grab a mug of coffee, and curl up on the couch in your Snuggie.

You know, or not.

(Okay, I admit just searched Amazon for a Snuggie and, uh, wow. They’ve come a long way!)

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Banana Streusel Muffins

Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Author: Kare
Yield: 12 muffins
Warm, fall-inspired spices and a crunchy-sweet oat-streusel topping take these comforting oversized muffins over the top.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (or substitute another cup of all-purpose flour)
  • 1 cup quick-cooking rolled oats
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • 2 medium ripe bananas (mashed (about 1 cup))
  • 1 cup buttermilk*
  • 3/4 cup brown sugar
  • 1/2 cup vegetable or canola oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • Streusel topping
  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 4 tablespoons cold unsalted butter (cut into 1/2-inch pieces)


  • Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners.
  • In a large bowl, whisk together the flour(s), oats, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and cloves.
  • In a medium bowl, mash the bananas, then whisk in the buttermilk, brown sugar, oil, egg, and vanilla extract, stirring until blended.
  • Pour the wet ingredients into the flour mixture, and whisk just until blended.
  • Divide the batter between the muffin cups – about 1/3 cup worth of batter for each cup (I use an ice cream scoop with a trigger and it makes the job SO much easier!)
  • Make the streusel topping. In a small bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Using a pastry blender, two butter knives, or your fingers, cut the butter into the flour/oat mixture until it is the consistency of coarse crumbs (the butter pieces should be about pea-sized). Distribute the streusel topping evenly over the muffins.
  • Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
  • Allow to cool for about five minutes in the tins, then remove and place on a wire rack to cool.
  • They keep in an airtight container at room temperature for 2 – 3 days, or freeze them in a zipper bag for a couple of months.

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