Banana Nut Crunch Muffins


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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
4.92 from 96 votes
Review Recipe

BANANA PECAN CRUNCH MUFFINS

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

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

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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

Repin this Super Muffin Recipe

A Banana Nut Muffin on a wooden board

 

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Holly

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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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