Kid Friendly

Banana Nut Crunch Muffins

by Holly
4.89 from 36 votes
December 13, 2014 | 182 Comments

This post may contain affiliate links. Please read my disclosure policy.

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 taken out of it

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!

A fluffy banana nut muffin topped with butter

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 in a parchment lined cup

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 are our favorite muffins! These moist muffins are topped with a deliciously sweet & crunchy pecan streusel! #spendwithpennies #easymuffinrecipe #bananamuffin #banananut #withpecans #easyrecipe
4.89 from 36 votes
Review Recipe

BANANA PECAN CRUNCH MUFFINS

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Author Holly
Course Breakfast
Cuisine American
They’re incredibly moist and soft and they are topped with a deliciously sweet & crunchy pecan streusel!
Print Pin

Ingredients

MUFFINS
  • 1 1/2 cups flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 ripe bananas mashed
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup melted butter
CRUNCH TOPPING
  • 1/3 cup brown sugar packed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • 1/3 cup chopped pecans

avatarFollow Spend with Pennies on Pinterest

Instructions

  1. Preheat oven to 375 degrees. Line a muffin pan with paper liners.
  2. Combine flour, cinnamon, baking soda, baking powder, and salt in a large bowl.
  3. 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.
  4. In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats and pecans. Divide topping over muffins.
  5. Bake 18-20 minutes or until a toothpick comes out clean.
Nutrition Information
Calories: 269, Fat: 12g, Saturated Fat: 6g, Cholesterol: 38mg, Sodium: 231mg, Potassium: 185mg, Carbohydrates: 38g, Fiber: 1g, Sugar: 20g, Protein: 3g, Vitamin A: 6.7%, Vitamin C: 3.1%, Calcium: 3%, Iron: 6.2%

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

Keyword banana nut muffins
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Repin this Super Muffin Recipe

A Banana Nut Muffin on a wooden board

 

remove

More Recipes You'll Love

About the author

Holly

pinterest facebook twitter instagram

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!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  2. These are the only banana muffins my boys will eat now. They come out perfect every time, thank you so much for this recipe!!

    Reply

  3. Outstanding recipe, Holly! Like many others, I had ripe bananas and desperately wanted banana nut muffins for breakfast this morning. I whipped these up and devoured two straightaway. Really delicious! Thanks for sharing this recipe – it will be my go-to banana nut muffin!

    Happy holidays!

    Reply

    1. Thank you Rachael! I’m so happy to hear that your family loved them as much as we do. We ate them on Christmas morning :). Happy Holidays!

      Reply

  5. Found this recipe on the Internet. It’s awesome! The cupcakes are super moist, and the pecan crunch topping isn’t too sweet.

    Reply

  6. Just made these and they’re cooling down on the counter….I couldn’t resist tasting one already. Boy oh boy are they tasty!!!!!!!!! I can’t wait doe breakfast rtomorrow to devour a muffin! I used wholemeal flour instead of the wheat flour and 1/3rd cup of maple syrup for the sugar as my bananas were very ripe and sweet already plus I don’t like using sugar much. But for the topping I followed your recipe because mmmmmmmmhhhhhhhhhhhh yamiiiiiii! Thanks for the recipe this is a keeper !

    Reply

  7. In the video, you mentioned that they go into a 350 degree oven, but the recipe says 375 degrees. I tried a similar recipe (not yours; just found this) this evening at 375, and they did not come out well. So I’m curious which oven temp to use. Also, the recipe used melted butter but the muffins came out a mess . . . I used liners, but there was butter underneath (even on the second batch when I used a foil covered liner). I also thought they tasted rubbery, even though I mixed everything by hand and was careful not to overmix. Any suggestions? (I hate tossing stuff, even though it sometimes is a learning process.) Thank you!!!

    Reply

  8. Thanks Holly! Mine turned out great.
    As happens, we make changes and substitutions (some just because of what we have on hand; others taste preferences. Here are mine:
    #1 for one of the bananas, I substituted 2 – 3T buttermilk — less banana taste, muffins light & fluffy. I also increased the pecans (I LOVE pecans, but like chopped large – so 1/2 c large chopped (~1/6 of a nut)). Because the larger pecans always fall off if topping, I pressed 3/4 of them onto the top of the dough before spreading the rest of the topping (with remaining 1/4 of the nuts). This gave me those bites with with full pecan flavor. YUM!. Couldn’t have done it without your great recipe.

    Reply

  9. Doubled the recipe and they’re in the oven now. 
    I’m curious, do you have a simple to throw together pumpkin muffin?
    I tend the make banana bread or pumpkin bread- but I prefer the quick bread muffin texture in a muffin than normal banana bread. Make sense? Lol

    Reply

  10. I’m excited to try this recipe! I want to incorporate nuts into the actual muffin batter itself. What, if any, changes do I need to make to wet ingredients? Also, how many cups of pecans would you recommend? Thanks!!

    Reply

    1. The only thing I would suggest is tossing the nuts in a bit of flour before adding to the batter. This helps keep them from sinking to the bottom of the muffins. I’d suggest about 3/4 cup chopped nuts.

      Reply

  11. Simply amazing! The topping is the best! I’m going to use it for all my muffins and cobblers! I’m not a big banana fan, I hardly eat them ever, but I had an overripe bunch sitting on my counter so I had to do something with them. I doubled the recipe and followed it to a T!

    Reply

  13. I made  tonight and I’m so glad I did. They are amazing!!!! Super most and the topping is perfectly sweet. I will definitely be making these again!

    Reply

    1. Your oven may run a little hot Dave. You could try placing a loose sheet of foil over the top part way through.

      Reply

  15. Hello Holly, in making these for the first time today. Just a question, the instructions say to set the oven at 375 but your video says 350. I’m going to do the lesser so they don’t over bake. 

    Reply

  16. I don’t know you but I love you lol this recipe is bomb! I almost gave up on finding a good banana muffin/bread anything and then I read the reviews I made a this/that muffin (a little of this a little of that) used 1 cup whole wheat 1/2 self grinded oatmeal 1tblspn of Greek yogurt tons of cinnamon and nutmeg with walnuts I put a few choco chips in some I also would do pb chips but I’m fresh out this is a keeper those looking for that one recipe look no further this is going on the fridge!

    Reply

  18. Wow!  These are the best homemade muffins I’ve ever made! (I’m not even a huge fan of banana.). Definitely up there with the best of the coffee shop muffins! I’m keeping this recipe around, for sure! Thanks for sharing!

    Reply

  19. I made these for my husband’s Board meeting this morning and they turned out PERFECT! THANK you for sharing! This will be a definite GO TO RECIPE! 

    Reply

  21. Made a double recipe yesterday DELICIOUS! One recipe of streusel was just right for the double batch 24 Muffins. They are beautiful, taste wonderful. Now my top #1 Banana Muffin Recipe. So easy to make.

    Reply

  22. I made these today and they are wonderful. I only made 1 change. I did not have oatmeal for the topping. Sp I used 2 tablespoons of bananas and cream instant oatmeal from the packet. That gave the topping an extra banana flavor that was terrific! I am saving the rest of the packet of oatmeal for the next batch of your wonderful muffins.

    Reply

  24. Absolutely delicious!! I made these for a team at work & they loved them! What a hit! Easy recipe & delicious result! Thank you!! I’m about to make another batch & this time I’m doubling it!!!

    Reply

  25. Very good recipe. I used 4 bananas and added chopped pecans to the batter as well. Turned out awesome. Best banana nut muffins I’ve ever made. Thank you. Will be making these again.

    Reply

  28. OMG…..these are the best muffins I have ever made!  My husband has died and gone to banana muffin heaven.  Cannot even begin to tell you how many times I have made these muffins since I found time recipe.  He cannot get enough of them.  The only thing I have done differently is that I put some of the batter in mini cupcake liners for portion control- for me, not him.
    This recipe is a real winner and it will be one that becomes a treasured addition to my most prized recipe.

    Reply

  29. Just finished baking these and I must say that they are quite delicious!

    I only had one issue, after eating a muffin I found that there was a slight film in my mouth, like when you eat something too greasy. I think next time I’ll try cutting the baking powder/soda in half, I feel like a teaspoon of each is just a tad too much

    Other than that I absolutely loved them :)

    Reply

  30. Absoluteyl amazing muffins!! Im not a fan of banana bread because it doesnt have much flavor. I was looking for a recipe to use my old bananas and stumbled across this one. I will.be making these often, putting it in my recipe box!

    Reply

    1. Heather, I haven’t made jumbo muffins, but if they’re just a little bit larger than a muffin, I’d suspect they’d be about 22-25 minutes, as long as a toothpick comes out clean they should be fine. :)

      Reply

  35. Very good! Light in texture and buttery/nutty taste. I would like to make it a little healthier (more oats in the batter instead of just on top…or making oat flour to reduce wheat flour). Great use of 3 bananas you don’t want to throw away :)

    Reply

  36. Just made these for breakfast this morning and they turned out amazing. We will definitely be making them again..

    Reply

    1. These should be fine baked in the toaster oven. If you’re using muffin cups only (and no muffin tin) I would suggest making sure your muffin cups are designed to be used that way so they hold up. Silicone liners would be a good option for this.

      Reply

  39. These were lovely. Husband thought the bottom was a little soggy, but I think that was because I used rather large bananas, and they hadn’t quite cooled yet.

    I converted to measurements to metric (I really can’t deal with cup measurements :-S) as follows:

    INGREDIENTS
    • 195 g flour
    • 1/2 teaspoon cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 ripe bananas , mashed
    • 150 g sugar (I used caster)
    • 1 egg
    • 1 teaspoon vanilla
    • 115 g butter, melted

    CRUNCH TOPPING
    • 65 g brown sugar (I used light brown)
    • 2 tablespoons flour (=22 g)
    • 2 tablespoons (=30 g) butter, melted
    • 2 tablespoons oats (=15 g)
    • 40 g chopped pecans

    DIRECTIONS:
    Preheat oven to 190 C (170 C fan) degrees.

    Reply

  40. I found this recipe when I was looking for something besides banana bread to make with my over-ripe bananas. My kids loved them! I will be making them again. Thanks for the recipe!

    Reply

  42. I substituted coconut oil for butter and stevia (16 packets=1/3cup) for the sugar. The topping I left as is except I added walnuts, cinnamon and raisins. They came out so well.. delicious and looked magnificent. I’m freezing them so we can pull one out and have a quick and easy breakfast on busy mornings. I will definitely keep making these and will share the recipe with my friends and family.

    Reply

  44. I was looking for a recipe to relieve myself of an aging bunch of bananas, but i wanted a little something more than banana bread. I found this recipe. The pics looked great, so I decided to try. I shared the experience with my three-year-old son, and I think we knocked it out of the park! We made a double recipe and were NOT left with leftovers after having some company! They were moist, delicious, and not too sweet or heavy. Thanks very much!

    Reply

  45. Looks like they were from a bakery!! Love the topping. I made this for a youth group meeting because I had some extra bananas that were needing to be used or tossed. Excellent recipe choice! The cinnamon & the topping are just the right combination.

    Reply

  47. Followed ingredients and process exactly as written, these were absolutely delicious!
    Kept well for a couple of days on the counter covered tightly with plastic wrap. They didn’t hang around long enough to try freezing, so not sure how the streusel would handle freezing then thawing.
    I always “babysit” the first trial of any new (to me) recipe and jot down the time when I transcribe my notes. Every oven is a little different, and overbaking these would be a shame. :) I took them out when they were just seconds past toothpick test done, then let them cool in the pan about 10 minutes so the streusel could finish setting. Next batch will go first class mail to my son in college!
    Mmm-mm-mm! Keeper! Thanks!

    Reply

  48. Decided to give the Banana Pecan Muffins a try. The muffins were so moist, soft, and tasty. Best of all, so easy to make. I loved them! I will definitely be making these again. I’m so glad I found your site.

    Reply

  49. I doubled the recipe and next time wouldn’t double the topping recipe.  It’s a great tasting muffin. Glad that I made 24 so I can put some in the freezer for next week. Thanks for sharing.

    Reply

  52. I used a standard muffin pan, and I used a standard ice cream scoop to measure the batter & it only made 9 muffins. I added cinnamon to the crumble topping. Delish! And, my whole house smells amazing!!

    Reply

  54. These muffins are sooo good!!! Light & fluffy. My little girls ate them up & asked for more. They smelt so good coming out of the oven I just had to have one fresh out of the oven. Yum! I will be making these again!

    Reply

  56. Super delicious!!
    This is my go to recipe, love, love, love it!! Between my husband and I the dozen will be gone within 3 days.
    (I almost at the point of waiting each time for the final 3 bananas to be ripened just to bake these)
    Thanks so much!!!

    Reply

  58. First of all I must say that your muffin recipe is the absolute best ever!! I make them all the time and get raves about them!! Do you happen to know it I make this into a mini loaf pan instead of the muffins approximately how many loaves would I get? Thanks for sharing you recipe with us and thanks in advace for answering if possible. Ida

    Reply

    1. I’m so glad you love them as much as we do! It would depend on the mini loaf pan size, do you have an approximate size? If they’re just a little bit larger than a muffin, I’d suspect they’d be about 22 minutes, as long as a toothpick comes out clean they should be fine. :)

      Reply

  59. I just made these muffins and they are delicious!! I will be making this every chance I get.. thank you for the recipe.

    Reply

  62. Made these muffins since I had some over ripe bananas and they’ve become a hit with my friends, family, and co workers!! Thanks for the awesome recipe !!

    Reply

  64. These are soooo good! We had picked up a 3lb bag of walnuts at Cost Co a while ago so used those instead, and even though I only had 2 overripe bananas this recipe was perfect. The muffin is light and fluffy and not as dense/heavy as banana bread usually is. Plus, they go great with coffee. Have made these several times now and they are a huge hit!

    Reply

  65. Wanted a change of pace with breakfast and came across this recipe. Made it this morning and they were delish. Thanks for sharing !!

    Reply

  66. These are really, really … REALLY good. I’ve been looking for a go to banana muffin recipe since I always seem to have extra bananas around. I tend to stray from a recipe but am I glad I stayed the course. These hit my perfect sweet, spice, banana, and moist taste profile!

    I must admit; I strayed a little. I had some leftover DIY granola so I added a bit of brown sugar, whipped it up in the Ninja and used that as the topping… turned out great and the raisins were a nice compliment. I think the topping is very forgiving.

    Next time I’m going to try and make them vegan … I think it should be pretty easy.

    Thanks for a great recipe!

    Reply

    1. I haven’t tried it however one reader has left a comment that she did and it worked well. She added 25 min to the cooking time for bread.

      Reply

  68. Thank you for solving my problem of what to do w/bananas once they no longer look like something I would eat..lol. Also, I don’t like oatmeal..so, now I can add it to my muffins! Yay me!

    Reply

  69. Made these a couple days ago. They are fantastic! I’m not a huge fan of banana bread but I had these three ugly leftover bananas that I needed to get rid of and saw this recipe for your muffins… Needless to say, it went right into my family favorite recipe file!❣️Thank you

    Reply

  70. Has anyone else have trouble removing the paper liners,? Mine were infused onto the muffins and I hade to peel them off like wallpaper! Other than that, they were delicious!

    Reply

  71. I added 1/2 cup of oats to mine and also used whole wheat flour for some texture. They are amazing! :) The streusel really takes these muffins to the next level. Thanks for the recipe!

    Reply

  73. I made this and it tasted amazing and I love the pecan crunch very lunch. It was very crispy and added more crunchy texture to the muffins. Thank you very much for sharing this awesome banana muffins.

    Reply

  74. I made my own version as follows: I used 100% whole wheat flour, coconut oil instead of butter, 1/2 cup maple syrup instead of 2/3 c brown sugar, with all the rest the same…the muffins turned out so amazing, my family and I loved it, the level of sweetness was perfect…thanks a lot Holly, for sure I’ll be making this regularly

    Reply

  75. Just made these and they were fabulous! Thank you, the only thing I changed was I used walnuts because I didn’t have pecans. My ew favorite muffins!

    Reply

  77. I made these with sprouted almond flour. They fall in the middle, so not very pretty, but super delicious.

    Reply

  78. Amazing recipe. I used half the butter and sugar in the recipe, but the full amounts on top (you don’t mess with the topping). ;) Thank you!!

    Reply

    1. I think it would be great! If you toss them in a little bit of flour first, the nuts will stay better distributed throughout the batter and not sink.

      Reply

        2. I was already thinking of doing this! I often make the substitute w/half butter, half coconut oil all the time. It’s never failed me.

          Reply

  80. OMGosh!!!!…………..This is my favorite banana nut muffin recipe NOW. The topping is to die for. I can’t stay out of the kitchen. No more banana nut bread for me. Muffins, all the way. Thank you for sharing!!!

    Reply

  81. Let me just start by saying O.M.G.!!!!! I made these muffins today and they are absolutely the BEST banana muffins I have ever had! The muffin itself would been enuff, but the topping puts them way over the top! I made exactly as written, and wouldnt change a thing. No need to ever bake any other recipe for banana muffins. This is it! Thanks Holy! With these, I will be the muffin Queen!

    Reply

    1. Kim, Thank you so much for coming back to tell me how they turned out! I hope that everyone you share with adores them!

      Reply

  82. I just made this for breakfast tomorrow morning. The house smells amazing! I can’t wait to have it with my coffee and butter pecan creamer. I just moved and couldn’t locate the box of my muffin pans, so I made the “muffins”, using the loaf pan. I added an additional 10 min and it’s perfect.

    Reply

    1. I haven’t tried it however one of the comments from a reader said that it worked perfectly for her by adding an extra 25 minutes to the listed bake time.

      Reply

  85. They are great! My hubby doesn’t like nuts so I chopped them up smaller. While eating he was asking what was in the topping they were great. Am making more today but with pumpkin instead of banana.

    Reply

  87. Can I use self-rising flour instead of all purpose and not add in baking powder and baking soda? A liquid doesn’t go in this like water or milk?

    Reply

      1. Thank you! I planned to get all purpose but accidentally picked up the self-rising. I hope it does work cause they look so delicious!

        Reply

  88. These are seriously the best muffins I’ve ever had. I followed the recipe exactly, except for the pecans on top I didn’t use plain ones… i used some that I had toasted in the oven with salt and butter. I made one dozen of them last night, and there are lj two left. I just signed up to take in another dozen for my sons teacher breakfast at middle school!

    Reply

  90. These sound amazing! I have everything except the oats. Did you use quick cooking oats or old fashioned?

    Thanks!

    Reply

  91. I happened upon your recipe last week when looking for a new banana muffin recipe. I have never been satisfied with any banana muffin recipe I have ever tried – they’re all either too firm/chewy or lacking flavor or moisture. Well, I happened to have a few ripe bananas lying around so I made your recipe yesterday morning for my Bible study group, family and friends and WOW! THESE MUFFINS ARE KNOCK-YOUR-SOCKS-OFF FANTASTIC! Absolute BEST banana muffin I have ever had. I love that they’re not made with vegetable oil too – but with BUTTER….REAL BUTTER! Only things I did differently were I used walnuts instead of pecans (big deal) and I didn’t measure my vanilla (well, because I never do!) WELL DONE! And THANK YOU!

    Pam

    Reply

  92. I can never go past a delicious home-made muffin. After seeing this post, you definitely have got me craving one!

    Reply