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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Made these earlier today, and the are really good! Full of banana flavor, moist, and the crumb topping certainly kicks them up a notch! Will definitely be making these again.
Yummy and finally a recipe I did not have to modify since im over 7,000 ft above sea level, thank you!
Please disregard my question about doubling, I see the option(s) now. Thank you!!
These taste great, and the recipe is quite simple! Thank you for sharing!
Can this recipe be doubled?
Best Banana nut muffins I’ve ever had
These muffins are amazing. so easy to make. I didn’t put nuts in the crumb topping my friend is allergic.
Love that these aren’t very sweet and that I always have the ingredients on hand. Will make the all the time
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.
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 made
How many cups of mashed bananas? My 3 are rather big.
You’ll need approximately 1 cup of bananas.
I make these with King Arthur Gluten Free flour and the recipe works perfectly. Thanks it is delicious
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?
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.
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!
Video says 350 oven but printed says 375
Which is best?
Thank you
These should be cooked at 375°F.
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!
These are great! The butter instead of oil is key. I’m a terrible baker and I got rave reviews!
Best banana muffins ever! So moist and flavorful and super easy to make..
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!
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!
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.
Delicious! The muffin is super moist and the topping just brings it to the next level! Love this recipe!
This was truly a hit!