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 243 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

Ingredients  

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

CRUNCH TOPPING

  • cup brown sugar packed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • 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.
4.96 from 243 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

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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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Comments

  1. This recipe is a “Keeper”. I made these today for the first (but definitely not the last) time and this is now absolutely my favourite muffin recipe. The only thing I changed was adding 1/2 cup of chopped pecans to the batter and I made 1 1/2 times the crunchy topping. Oh soooo good! Thank you Holly for sharing this recipe.5 stars

  2. LOVE this recipe!! have made them over & over, & they never cease to please & amaze!! Friends & family rave, & people I work with ask when I’m making them again…BEST banana muffins I’ve ever made5 stars

  3. Your recipe says these bake at 375 for 15 mins but in the YouTube video you say 350. Which is it really? I went with 375. Could that be partially the reason mine didn’t rise?

    1. The written recipe (375°F) is correct. I can’t say for sure why yours didn’t rise Matthew as I haven’t had that problem.

  4. The absolute best! I added lemon zest and nutmeg and put toasted pecans in the batter and baked without the topping to avoid the extra calories. So easy to work with. This is the first banana nut recipe I’ve saved! Thanks!5 stars

  5. I didn’t have butter so I used a 1:1 ratio of coconut oil. I also doubled the recipe. It came out great! I love the topping!5 stars

  6. These are great! The butter instead of oil is key. I’m a terrible baker and I got rave reviews!5 stars

  7. Yum yum yummy!
    Made these yesterday! My husband and I loved them !
    Love recipes like this to use my ripe bananas I had in my freezer!
    Thank you Holly!5 stars

  8. Having made these a couple of times before I didn’t think that these muffins could possibly get any better. Then, I doubled the crunch topping. WOW!!! Thank you, Holly, for the best banana muffin recipe ever!5 stars

  9. I added 1/2 cup walnuts to batter. I was not sure how much to fill cups to get six muffins. I did a 1/2 a cup and yielded 4 1/2 muffins. Next time I’ll reduce it to a 1/3 or weigh batter and divide equally. Nice tall muffins @ 1/2 cup so I may double recipe. These are incredibly most and delicious and were immediately devoured.5 stars