Banana Nut Crunch Muffins

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These Banana Nut Crunch Muffins are definitely our favorite muffins!

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

Our favorite muffins! These moist banana nut muffins are topped with a deliciously sweet & crunchy pecan streusel!

If you’ve got overripe bananas on the counter, these banana nut muffins are the perfect way to enjoy them!

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)!Our favorite muffins! These moist banana nut muffins are topped with a deliciously sweet & crunchy pecan streusel!

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!  Unlike a typical banana nut  muffin, these are topped with an amazing sweet pecan crunch.  If you don’t have pecans on hand, we’ve made these with other nuts (like walnuts) before and had great results!

If you haven’t made a lot of muffin or quick breads, just remember not to over mix your batter (over mixing will cause a chewy tough muffin)!

Our favorite muffins! These moist banana nut muffins are topped with a deliciously sweet & crunchy pecan streusel!

Banana Pecan Crunch Muffins

These Banana Pecan Crunch Muffins are definitely our favorite muffins! They’re incredibly moist and soft and they are topped with a deliciously sweet & crunchy pecan streusel!

5 / 5 ()
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  • 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


  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

Yield: 12 muffins, Serving Size:

  • Amount Per Serving:
  • Calories: 266 Calories

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

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How to Make Banana Nut Crunch Muffins

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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!

117 comments on “Banana Nut Crunch Muffins”

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

  2. 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!


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


  4. I made a batch of these last night-they are ah-mazing!

  5. 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!

  6. 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?

  7. When making the topping, is the butter cold?

  8. 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.

  9. made this recipe for a baby shower. got many compliments and others requesting the recipe

  10. Hi, these look delicious. Could I use this recipe to bake a bread in loaf pan instead?

    • I haven’t tried it however one of the comments from a reader above said that it worked perfectly for her by adding an extra 10 minutes to the listed bake time.

  11. 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.

  12. 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!

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

  13. 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!!!

  14. Do you about an opinion about some nuts in the batter?

  15. 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!!

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

  17. Could you make these the night before?

  18. 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!

  19. 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

  20. 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.

  21. Thank you so much! This recipe was just delicious. My family absolutely enjoyed it. This inspired me to bake more!:)

  22. 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!

  23. 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!

  24. 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

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

  26. I’m wondering if you could bake this in a loaf pan (or two!) instead of muffin tins?

  27. 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!

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

  29. 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!

  30. Hi there :) this recipe sounds like a winner. Thank you for sharing.

  31. 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 !!

  32. Do you use salted or unsalted butter? I’m never sure on which to use!

  33. Can you use cupcake tins instead?

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

  35. 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

    • 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. :)

    • I just made these into mini muffins and mini loaves. I got 20 mini muffins and 4 mini loaves.

  36. Sounds delicious.
    It would be great if the Nutrition details were provided as well.

  37. 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!!!

  38. Just made these for Father’s day. They’re definitely a hit with the Dad’s in my life.

  39. 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!

  40. hi! at what temp do u recommend serving them? and what shade of brown sugar should i use? thanks :)

  41. 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!!

    Rating: 4
  42. Made these for work this morning. They were a big hit! Very yummy and easy to make.

    Rating: 4
  43. I have made these muffins before and everyone loved them ! I’m wondering if freeze well?

    Rating: 5
  44. 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.

  45. 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.

    Rating: 5
  46. 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!

    Rating: 5
  47. These were super moist and delicious..definitely keeping this recipe!

  48. 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.

    Rating: 5
  49. 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!

    Rating: 5
  50. I made this using GF flour and love it.

    Rating: 5
  51. 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.

    Rating: 5
  52. I get confused with muffin recipes…do I use a cupcake tin for a larger muffin pan?

  53. 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!

    Rating: 5
  54. 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:

    • 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

    • 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

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

    Rating: 5
  55. Can I use the muffin cups only and cook in the toaster oven?

    • 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.

  56. I made these muffins, and it’s really very delicious and soft.

    Rating: 4
  57. Just made these for breakfast this morning and they turned out amazing. We will definitely be making them again..

    Rating: 5
  58. 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 :)

    Rating: 4
  59. Do you know the calories of these delicious muffins? Thank you.

  60. Do you happen to know the calories of one muffin? They are excellent

    Rating: 5

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