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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hi! at what temp do u recommend serving them? and what shade of brown sugar should i use? thanks :)
We serve them either warm or room temperature. Either shade of brown sugar will work perfectly.
These muffins are sooo good!!! Light & fluffy. My little girls ate them up & asked for more. They smelt so good coming out of the oven I just had to have one fresh out of the oven. Yum! I will be making these again!
I’m so glad your family loved these Sara!
Just made these for Father’s day. They’re definitely a hit with the Dad’s in my life.
Super delicious!!
This is my go to recipe, love, love, love it!! Between my husband and I the dozen will be gone within 3 days.
(I almost at the point of waiting each time for the final 3 bananas to be ripened just to bake these)
Thanks so much!!!
I am so glad your family enjoys this recipe Jane!
Sounds delicious.
It would be great if the Nutrition details were provided as well.
Thanks!
First of all I must say that your muffin recipe is the absolute best ever!! I make them all the time and get raves about them!! Do you happen to know it I make this into a mini loaf pan instead of the muffins approximately how many loaves would I get? Thanks for sharing you recipe with us and thanks in advace for answering if possible. Ida
I’m so glad you love them as much as we do! It would depend on the mini loaf pan size, do you have an approximate size? If they’re just a little bit larger than a muffin, I’d suspect they’d be about 22 minutes, as long as a toothpick comes out clean they should be fine. :)
I just made these into mini muffins and mini loaves. I got 20 mini muffins and 4 mini loaves.
I just made these muffins and they are delicious!! I will be making this every chance I get.. thank you for the recipe.
So glad that you liked them!
Can you use cupcake tins instead?
Yes!
Do you use salted or unsalted butter? I’m never sure on which to use!
I use unsalted butter.
Made these muffins since I had some over ripe bananas and they’ve become a hit with my friends, family, and co workers!! Thanks for the awesome recipe !!
Hi there :) this recipe sounds like a winner. Thank you for sharing.
These are soooo good! We had picked up a 3lb bag of walnuts at Cost Co a while ago so used those instead, and even though I only had 2 overripe bananas this recipe was perfect. The muffin is light and fluffy and not as dense/heavy as banana bread usually is. Plus, they go great with coffee. Have made these several times now and they are a huge hit!
I”m so glad you loved them Jillian!
Wanted a change of pace with breakfast and came across this recipe. Made it this morning and they were delish. Thanks for sharing !!
I’m so glad you loved them Michelle!
These are really, really … REALLY good. I’ve been looking for a go to banana muffin recipe since I always seem to have extra bananas around. I tend to stray from a recipe but am I glad I stayed the course. These hit my perfect sweet, spice, banana, and moist taste profile!
I must admit; I strayed a little. I had some leftover DIY granola so I added a bit of brown sugar, whipped it up in the Ninja and used that as the topping… turned out great and the raisins were a nice compliment. I think the topping is very forgiving.
Next time I’m going to try and make them vegan … I think it should be pretty easy.
Thanks for a great recipe!
I’m so glad you loved them Lisa! I think the granola would make a great topping, thank you for sharing!!
Was wondering if you ended up making these vegan and if so, what was your egg replacer? Thanks so much!
I’m wondering if you could bake this in a loaf pan (or two!) instead of muffin tins?
I haven’t tried it however one reader has left a comment that she did and it worked well. She added 25 min to the cooking time for bread.
Thank you for solving my problem of what to do w/bananas once they no longer look like something I would eat..lol. Also, I don’t like oatmeal..so, now I can add it to my muffins! Yay me!
You’re welcome! Enjoy, these are definitely a favorite around here!
Made these a couple days ago. They are fantastic! I’m not a huge fan of banana bread but I had these three ugly leftover bananas that I needed to get rid of and saw this recipe for your muffins… Needless to say, it went right into my family favorite recipe file!❣️Thank you
I’m so glad you loved these Deborah!
Has anyone else have trouble removing the paper liners,? Mine were infused onto the muffins and I hade to peel them off like wallpaper! Other than that, they were delicious!
I added 1/2 cup of oats to mine and also used whole wheat flour for some texture. They are amazing! :) The streusel really takes these muffins to the next level. Thanks for the recipe!
So glad you loved them Jessica!
Thank you so much! This recipe was just delicious. My family absolutely enjoyed it. This inspired me to bake more!:)
I’m so glad you enjoyed them!! :)