Banana Nut Muffins are definitely our go to muffin recipe!

They’re incredibly moist and soft and they are topped with a deliciously sweet & crunchy pecan streusel!

We love to have these for breakfast or snack and they always made an appearance on Christmas morning.Banana Nut Muffins with a bite out of it, with writing

If you’ve got overripe bananas on the counter, these banana nut muffins are the perfect way to enjoy them! Of course I love a good Easy Banana Bread Recipe but my kids love banana muffins since they’re quick to grab on the go!

How to make banana nut muffins

This recipe is easy to make and my family loves it!  In fact, last week I went to my daughter’s school and helped out with a foods class for 7th-9th graders and this was the recipe we made.  It was so much fun!  Every single group was able to make perfect muffins and they got rave reviews.  Once the muffins were made, we did a little photo shoot which was really fun (the photo below was taken in the classroom with the kids)!

This easy banana muffin recipe starts with overripe bananas which are mixed with butter (instead of oil), egg and sugar.  Using butter in place of oil produces the perfect crumb and loads of flavor.

These muffins are topped with the most delicious sweet pecan crunch streusel topping.  It’s buttery and delicious and bakes to golden perfection for a sweet crunch. If you don’t have pecans on hand, we’ve made these with other nuts (like walnuts) or even just with extra oats or coconut!

Banana Pecan Crunch Muffins with a pat of butter on it

To make perfectly soft muffins, you’ll want to ensure that you combine your wet and dry ingredients just until mixed.  It should be slightly lumpy.  If you overmix, you’ll end up with tough chewy muffins.

I like to use  muffin liners to make these easy to remove, if you prefer, you can grease your  muffin tins really well and skip the liners. Fill each muffin well about 2/3 to 3/4 full to get the perfect sized muffins.

Remember to cool your muffins on a rack, leaving them in the muffin tin will cause them to get soggy!a Banana Nut Muffin with crunchy topping with a pan of muffins in the background

As with most quick breads, these banana nut muffins freeze beautifully! Cool the muffins and place in a freezer bag for up to 6 months.

I’ve served this at every event from slumber parties, to Christmas breakfast and even afternoon get togethers.  Needless to say they always get gobbled up and I’m always asked for the recipe!

Banana Nut Muffins topped with a deliciously sweet & crunchy pecan streusel
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Banana Nut Crunch Muffins

Banana Pecan Crunch Muffins are incredibly moist and soft and they are topped with a deliciously sweet & crunchy pecan streusel!
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
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  • 1 ½ cups flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 3 ripe bananas mashed
  • cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup melted butter


  • cup brown sugar packed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • cup chopped pecans


  • Preheat oven to 375°F. Line a muffin pan with paper liners.
  • Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
  • In a separate bowl, mix together mashed bananas, sugar, egg, vanilla and butter. Add in flour mixture and stir just until combined. (Do not overmix) Divide batter evenly over 12 muffin cups.
  • In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
  • Bake 18-20 minutes or until a toothpick comes out clean.
4.96 from 312 votes

Nutrition Information

Calories: 269 | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 231mg | Potassium: 185mg | Fiber: 1g | Sugar: 20g | Vitamin A: 335IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 1.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

Repin this Super Muffin Recipe

a Banana Nut Muffin with crunchy topping with a pan of muffins in the background





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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Oh my gosh! These are SO amazing! I just made these and couldn’t believe how yummy they were. Best banana muffin recipe I’ve tried. There is nothing I would change in this recipe. Pure perfection ☺️ Thank you so much!5 stars

  2. I love these muffins but I don’t follow the recipe exactly- I use Bob’s Red Mill gluten free flour mix- add a cup of oatmeal and 1/4 cup flax meal and an extra egg. I cut the sugar in half and use monk fruit sweetener instead. They are still delicious and a bit healthier for my nutrition needs.
    I use my processor to grind up grain free granola for the crunchy top. Thanks for the basic framework,5 stars

  3. I made these for a potluck at work, and my coworkers loved them. thank you for the recipe!5 stars

  4. Delicious!!! I just made these muffins and they were amazing. I will definitely be making them again. How should the muffins be stored and for how long?5 stars

    1. They should last about a week in the fridge. You can also freeze them for up to 6 months if you have extras.

  5. An absolute hit with my family, just made my first batch and they are already asking when I will make them again!5 stars

  6. Some of the best banana muffins ever! I doubled the recipe which actually made 3 dozen, and the kids LOVED the crunch on top! Thanks ;)5 stars

  7. I love this. I did make a couple of changes after having done the recipe once. I put 1 tablespoon of cinnamon, 1/2 teaspoon of allspice, 1 cup of cane sugar, 1/3 cup of brown sugar, 1 1/2 cup walnuts. this is for 24 muffins and everything else I left as is. They are so delicious thank you so much for this recipe.
    I did not use the crunch topping, I always use my own.4 stars

  8. Excellent recipe. Easy to follow and quick to make. The muffins are moist and shared with others. Everyone loves this recipe.5 stars

  9. These are really the best muffins ever!! They stay nice and round and don’t fall the minute you take them out!5 stars

  10. Best muffins I’ve ever made or tasted! Will be making these for many years to come, I’m sure. Thanks for the perfect and easy recipe.5 stars

      1. Hi MJ, I have never tried making this into a loaf so I can’t say for sure but I think it would work. I would bake at 350°F for about 50-60 minutes or until a toothpick comes out clean. The longer bake time will ensure the bread will cook through without getting too crusty. Please let us know how it turns out for you!