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 228 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



  • 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


  • cup brown sugar packed
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • cup chopped pecans


  • 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 228 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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a Banana Nut Muffin with crunchy topping with a pan of muffins in the background





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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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Recipe Rating


  1. I used gluten free flour for my Celiac friends. They turned out absolutely amazing & everyone wants the recipe! Thanks so much for the brilliant recipe!!!5 stars

  2. I have made these for awhile before taking them to work. All I can say is that I uncaged the animal!! Now they’re bring me their overripe bananas You can’t find a better recipe anywhere, and I owned a bakery!

    Tina5 stars

  3. These are the BEST muffins I have ever made. Such a great recipe, bakery-quality. So moist and flavorful. I always add some chopped walnuts or pecans and a pinch of cinnamon to the topping. I have made the recipe several times….just as printed, and it is wonderful as is. However, we wanted a little cinnamon added to the topping as a personal preference. Sometimes I use the regular size cupcake liners and other times I use the larger cupcake liners…always turns out , just bake a few minutes longer for the larger ones. Thank you for sharing such a great recipe.5 stars

    1. That is awesome, Carolyn! So happy to hear you love this recipe as much as we do! Adding cinnamon to the topping is a great idea, thanks for sharing!

  4. This is the best banana muffin recipe I have ever made, delicious! I followed the recipe as written thank you for sharing!

  5. Hi Holly,
    I just made these lovely beauties and they are delicious! I threw in some dark chocolate chips in the batter and a touch of rum extract in the topping. My husband even said they are moist and delicious! Thank you for the great recipe!!!5 stars

  6. These muffins are delicious! I made a batch for myself and a set of mini muffins for my little guy too! Baked the mini muffins for 10 mins and they turned out perfect. Thanks for the delicious recipe!5 stars

    1. I haven’t tried this recipe with whole wheat but others readers have great results. Some have used entirely whole wheat and some have chosen to use half whole wheat and half all-purpose and still turns our delicious!

  7. Thank you so much for the recipe – it was absolute delicious!! I did not only melt the butter but also browned it, that added a really nice touch.
    The crunch/crumb is super tasty, just the right amount as well. And the texture of the muffins is so light despite the taste being really decadent. Definetly making these again and saving them as a new favorite bake!
    5/5!5 stars

    1. Oh no! I am sorry to hear that Tammy. The only tips I can think of are to make sure your bananas are ripe and to make sure you measure your flour as shown in this flour measuring guide. Hopefully, that helps!

  8. I originally intended to make this recipe as written but I wasn’t in the mood for streusel topping so I ended up using three and a half bananas, I added half a cup of chopped pecans and half a cup of chocolate chips, otherwise I followed the recipe exactly. I think these are the most amazing muffins I’ve ever had and I want to see more of your recipes. They came out so amazingly moist, light and fluffy yet perfectly shaped with a just right toasty golden exterior. In my oven that runs a little hot, it was 375 at exactly 18 mins. These were delicious. Thank you!!5 stars

  9. I make these muffins every time I have ripe bananas. I love the crunchy topping and the cupcake is so moist. I highly recommend this recipe. Thank you Holly for sharing this delicious recipe.5 stars

  10. I’m a Private Baker in NC
    Decided to give these a try due to the reviews and the ease. Mine are complex and a lot more ingredients.
    These are amazing, light and fluffy. I followed recipe as is, I used Walnuts vs Pecans.
    They are little but great for a snack for my hair shop

    Wonderful quick recipe5 stars

  11. These are the best banana muffins I have ever had. One question. I want to make this into bread. Using the standard bread pan do you know how long I would bake the bread?5 stars

  12. This recipe is amazing… I love the streusel topping and used it on my banana bread too.
    The muffins were perfect.. Thank you Holly

  13. These were good except I had to throw them in the bin… 1 tspn of bi carb is way too much for this small quality… I could rate it in the muffin Should it have said 1/4 tspn?2 stars