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!
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.
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Excellent!! Just the right amount of cinnamon and pecans, not to sweet, perfect for a snowy afternoon :)
Excellent, not to sweet and just the right amount of cinnamon and nuts !!
These muffins came out amazing. I did actually add raisins into mine and they were great!!!
Omg… I am not even a fan of banana bread but I had some ripe bananas and some pecans. I found this recipe, made it and wow! I will definitely be making these again!
This is one of the best banana muffin recipe I have tried. The muffins turned out absolutely delicious! I received many compliments from friends. This has become a regular treat in our home. Thank you fir sharing Holly.
You’re so welcome Shamira! We love them too!
YUM!! 100% recommend. Threw a couple extra sprinkles of cinnamon and went a smidge under on the white sugar. So flavorful for how easy!
I followed the recipe exactly and these muffins turned out delicious! I love the oats and pecan topping and the crunch that it gives! I didn’t think there was sufficient batter for 12 muffins but they rise beautifully and the topping makes the portions perfect! I will definitely make these again!
By far the best banana muffins I have ever made. The crunch topping was fabulous. If I wanted to make it into banana bread do you have any idea how long I would bake it?
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.
This is the BEST Banana Muffin recipe I have ever made. The streusel top with pecans tastes amazing. Thank you for the recipe. Took 20 minutes at 375 deg.
Love this recipe! So delicious. Every time I make them, I always get compliments.
Has anyone made these as mini-muffins? Any recommendations?
I haven’t but I’m sure they’d work just fine. You’ll want to reduce the cook time to ensure they don’t overcook.
Every once in a while you find a recipe that is absolutely amazing. This is one of those times. It simply is delicious and I highly recommend it.
Wow, thanks so much, Anna!
very good receipe. Thank you!
Ugh these were SO GOOD! I modified the recipe a little and added 3/4 cup blueberries and 1/2 cup walnuts in the batter. I also added a splash of coconut milk since my additions seemed to make the batter a little dry. I also subbed in walnuts for the pecans in the topping. Loved them!!
They just came out from the oven about 30 minutes ago. I substituted walnut for pecan. I could not wait and had to try one. It was delicious. I also loved the crunchy top. This will be my go to recipe from now on. Thank you for awesome recipe.
Great recipe! I used two bananas instead of three which worked out great. I chose walnuts instead of pecans. The muffins were delicious!
Hi these comments have me on the edge of my seat ready to make. I’m really new to baking and have a question what kind if flour did you use? If I chose Ap flour do I omit the baking soda and baking powder?
I use all purpose flour to make the recipe above.
These were incredible. They were gone in a day. I added 3/4 cup of fresh blueberries as well. Delicious recipe. I’m making them again this morning!
I made these this morning…..actually just took them out of the oven. I only got 10 muffins (used 1/4 cup to fill each). If they taste as good as they look they’ll be a hit. I made one small change and that was to reduce the sugar to 1/2 a cup. Bananas vary so much in size that it would take the guess work out of wondering if the amount is right by giving the amount by measuring cup instead of by how many bananas. After mashing my 3 bananas I had 1 cup.
That’s perfect Rosanna, about 1 cup of bananas is what you’re looking for.
love this, thank you for your incredible recipes!!
Incredibly moist and delicious. They did not last long in my house. Will definitely be making these again.
Delicious muffins with well-balanced flavors! Follow the instructions and do not overbeat- the muffins come out more tender, as the recipe notes! I added nuts to the mix and simply dusted the tops with coarse sugar.
These are absolutely amazing!!! The streusel on top is delicious and the muffin is moist and fluffy! Will make these from now on instead of regular banana bread!