This post may contain affiliate links. Please read our 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.
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!
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!
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 Crunch Muffins
Ingredients
MUFFINS
- 1 ½ cups all-purpose flour
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 bananas ripe and mashed
- ⅔ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup melted butter
CRUNCH TOPPING
- ⅓ cup brown sugar packed
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons oats
- ⅓ cup chopped pecans
Instructions
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast
Cuisine American© 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
remove
Can I make this as a bread instead of muffins? I can’t imagine why not. Just change the baking time?
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!
If I make these the day prior to serving, what’s the best way to maintain freshness? Should I refrigerate them? I’m worried if I leave them in an airtight container at room temp that the topping will get soggy. Thoughts? Super excited to make these!
You can add a paper towel to the bottom of the container to soak up moisture which helps them from getting soggy. Or if just storing overnight, I often losing wrap in plastic wrap so they can still “breathe” to keep them from getting soggy.
All your recipes are great and no-fail. Thank you! If I want to make these muffins in a jumbo texas muffin tin, are there any adjustments other than the amount of time to bake??
Hi Babsaroo, 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. :)
Just made these muffins and they were
DELICIOUS❗️ Can’t wait to try this recipe using apple, pumpkin, or berries instead of banana. I also LOVE the streusel topping. It’s the “cherry on top” of this recipe.
My family loves these muffins. Super easy to put together and very delicious! They will definitely be a breakfast/snack staple in our house from now on!
Hi. These muffins are great. I’m just wondering if they can be frozen?
These banana nut muffins freeze beautifully! Cool the muffins and place in a freezer bag for up to 6 months.
Do you have this recipe in metric measurements? Would be great for those of us overseas. Thank you!!
Unfortunately I don’t Karen. Thank you for the feedback.
there should be a conversion table in line or in your local library
Absolutely love this recipe! I’ve made it at least 5 times now so good!!! Could I use the same recipe if I want to make a loaf instead of muffins? Thinking about gifting for Christmas to family and friends.
these banana muffins were so good–thank you!!!