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
4.96 from 283 votes↑ Click stars to rate now!
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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



  • 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 283 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. So good and easy to make. I could barely get them out of the oven before my family started in on them. Thanks for sharing5 stars

  2. Hey Holly,

    Is it possible please to include in your recipes the metric measurements, as a UK resident I find the “cup” measurements a bit confusing.
    Many thanks. Jeannie.

    1. Hi Jeannie, unfortunately I am unable to provide metric conversions. There are many conversion tools available online. I hope that helps.

  3. Very light and tasty! I prepared the topping first, so the batter didn’t set too long. Topping amount was about 1 5 Tblsp each. Using an OXO muffin tin, I had enough batter to fill a 13th liner set in a custard cup. Bonus! I pulled them from the oven at a temp of 203° and they were perfect.5 stars

  4. I really love pecans so I’m eager to try this recipe, but I have to ask: do you use raw or toasted? And what’s your experience with pralined pecans in this recipe if you’ve tried it?

    1. I haven’t tried pralined pecans but they sound delicious! We use raw pecans but toasted pecans work well too!

  5. Some of the best banana nut muffins I’ve tasted. With a whole stick + of butter (which equates to 2/3 tblspn of butter per muffin), perhaps 1-2 tablespoons less? Definitely not a diet friendly snack, but sinfully delicious! The crunchy top was the icing on the cake!5 stars

    1. Hi Karen, they will need to cook longer, for about 22-25 minutes but I would recommend checking them for doneness by inserting a toothpick into the centre of the muffin. If it comes out clean they are cooked!

  6. these are delicious. I used self raising flour instead i added an extra two tbls of flour to make up for the baking powder and baking soda and used walnuts cause i didn’t have pecans on hand. The topping was hard to crumble on top it was little to wet so id add extra oats and sugar to make it easier to work with but they really are delicious and i will make again.5 stars

  7. Simply delicious! I only got 9 muffins (maybe my bananas were small) but they were perfect! Will definitely make again.5 stars

  8. Hi, I made these for my husband yesterday. I am not a banana muffin or banana bread fan…I am now! These are delicious. Made them exactly as the recipe says. Next time I will add pecans to the batter as well. YUM! Love your recipes. Thank you.

    BTW My husband loves then too 5 stars

  9. I’ve made these many times and they are so delicious. Thanks for yummy recipes that are simple. Your blueberry muffin recipe is awesome as well!

  10. Such a simple recipe but oh so good! I added a bit of flax meal to the crunch topping.
    This has been my go to for a while now. Thank you for such a great recipe! :)5 stars

    1. I haven’t tried it so I can’t say for sure Laura. If you try it I would love to hear how it turns out!

    1. I haven’t tried it so I can’t say for sure Diana, but other readers have with great success. If you try it I would love to hear how it turns out!

  11. The video says cook at 350° for (I believe) 15 mins. The printed says cook at 375° for 18 to 20 mins. Which one is the preferred or recommended?

    1. Sorry for the confusion Lori, the recipe is correct as written. We retested it and found this to give the best results.