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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Only banana nut muffin I make! I just mix wet ingredients and then add dry ingredients all in same bowl. Super fast and delicious.
yummy turned out perfect. Reminds me of cupcake from those fancy bakeries!
So good and easy to make. I could barely get them out of the oven before my family started in on them. Thanks for sharing
Hey Holly,
Is it possible please to include in your recipes the metric measurements, as a UK resident I find the “cup” measurements a bit confusing.
Many thanks. Jeannie.
Hi Jeannie, unfortunately I am unable to provide metric conversions. There are many conversion tools available online. I hope that helps.
Very light and tasty! I prepared the topping first, so the batter didn’t set too long. Topping amount was about 1 5 Tblsp each. Using an OXO muffin tin, I had enough batter to fill a 13th liner set in a custard cup. Bonus! I pulled them from the oven at a temp of 203° and they were perfect.
I really love pecans so I’m eager to try this recipe, but I have to ask: do you use raw or toasted? And what’s your experience with pralined pecans in this recipe if you’ve tried it?
I haven’t tried pralined pecans but they sound delicious! We use raw pecans but toasted pecans work well too!
Some of the best banana nut muffins I’ve tasted. With a whole stick + of butter (which equates to 2/3 tblspn of butter per muffin), perhaps 1-2 tablespoons less? Definitely not a diet friendly snack, but sinfully delicious! The crunchy top was the icing on the cake!
Can these be made as jumbo muffins? if so what changes need to be made.
Hi Karen, they will need to cook longer, for about 22-25 minutes but I would recommend checking them for doneness by inserting a toothpick into the centre of the muffin. If it comes out clean they are cooked!
Easy to make, very good. My family devoured them!
these are delicious. I used self raising flour instead i added an extra two tbls of flour to make up for the baking powder and baking soda and used walnuts cause i didn’t have pecans on hand. The topping was hard to crumble on top it was little to wet so id add extra oats and sugar to make it easier to work with but they really are delicious and i will make again.
Simply delicious! I only got 9 muffins (maybe my bananas were small) but they were perfect! Will definitely make again.
Hi, I made these for my husband yesterday. I am not a banana muffin or banana bread fan…I am now! These are delicious. Made them exactly as the recipe says. Next time I will add pecans to the batter as well. YUM! Love your recipes. Thank you.
BTW My husband loves then too
I am so happy to hear this recipe was a hit Kelly!
I’ve made these many times and they are so delicious. Thanks for yummy recipes that are simple. Your blueberry muffin recipe is awesome as well!
Too die for muffins and I owned a Bakery!!!
I am so happy to hear you loved this recipe Tina!
fantastic fluffy dough! everyone loves it.
Such a simple recipe but oh so good! I added a bit of flax meal to the crunch topping.
This has been my go to for a while now. Thank you for such a great recipe! :)
If I put this mixture in an 8×8 pan how long.Do you recommend to bake it?
I haven’t tried it so I can’t say for sure Laura. If you try it I would love to hear how it turns out!
The Best Banana Muffins Ever !!!!
Soft,Fluffy,Amazing Flawors.
Can I use oil instead of butter?
I haven’t tried it so I can’t say for sure Diana, but other readers have with great success. If you try it I would love to hear how it turns out!
The video says cook at 350° for (I believe) 15 mins. The printed says cook at 375° for 18 to 20 mins. Which one is the preferred or recommended?
Sorry for the confusion Lori, the recipe is correct as written. We retested it and found this to give the best results.