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.
Repin this Super Muffin Recipe
remove
Do you happen to know the calories of one muffin? They are excellent
So glad you enjoyed them! They’re approximately 266 calories per muffin.
Do you know the calories of these delicious muffins? Thank you.
They are approximately 266 calories each.
Very good! Light in texture and buttery/nutty taste. I would like to make it a little healthier (more oats in the batter instead of just on top…or making oat flour to reduce wheat flour). Great use of 3 bananas you don’t want to throw away :)
Just made these for breakfast this morning and they turned out amazing. We will definitely be making them again..
I made these muffins, and it’s really very delicious and soft.
Can I use the muffin cups only and cook in the toaster oven?
These should be fine baked in the toaster oven. If you’re using muffin cups only (and no muffin tin) I would suggest making sure your muffin cups are designed to be used that way so they hold up. Silicone liners would be a good option for this.
These were lovely. Husband thought the bottom was a little soggy, but I think that was because I used rather large bananas, and they hadn’t quite cooled yet.
I converted to measurements to metric (I really can’t deal with cup measurements :-S) as follows:
INGREDIENTS
• 195 g flour
• 1/2 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3 ripe bananas , mashed
• 150 g sugar (I used caster)
• 1 egg
• 1 teaspoon vanilla
• 115 g butter, melted
CRUNCH TOPPING
• 65 g brown sugar (I used light brown)
• 2 tablespoons flour (=22 g)
• 2 tablespoons (=30 g) butter, melted
• 2 tablespoons oats (=15 g)
• 40 g chopped pecans
DIRECTIONS:
Preheat oven to 190 C (170 C fan) degrees.
Thank you for sharing the conversions.
I found this recipe when I was looking for something besides banana bread to make with my over-ripe bananas. My kids loved them! I will be making them again. Thanks for the recipe!
I”m so glad your family loved them!
I get confused with muffin recipes…do I use a cupcake tin for a larger muffin pan?
This uses a standard cupcake tin.
I substituted coconut oil for butter and stevia (16 packets=1/3cup) for the sugar. The topping I left as is except I added walnuts, cinnamon and raisins. They came out so well.. delicious and looked magnificent. I’m freezing them so we can pull one out and have a quick and easy breakfast on busy mornings. I will definitely keep making these and will share the recipe with my friends and family.
So glad you loved them.
I made this using GF flour and love it.
I was looking for a recipe to relieve myself of an aging bunch of bananas, but i wanted a little something more than banana bread. I found this recipe. The pics looked great, so I decided to try. I shared the experience with my three-year-old son, and I think we knocked it out of the park! We made a double recipe and were NOT left with leftovers after having some company! They were moist, delicious, and not too sweet or heavy. Thanks very much!
I am so glad you enjoyed this recipe!
Looks like they were from a bakery!! Love the topping. I made this for a youth group meeting because I had some extra bananas that were needing to be used or tossed. Excellent recipe choice! The cinnamon & the topping are just the right combination.
So glad you loved them!
These were super moist and delicious..definitely keeping this recipe!
Followed ingredients and process exactly as written, these were absolutely delicious!
Kept well for a couple of days on the counter covered tightly with plastic wrap. They didn’t hang around long enough to try freezing, so not sure how the streusel would handle freezing then thawing.
I always “babysit” the first trial of any new (to me) recipe and jot down the time when I transcribe my notes. Every oven is a little different, and overbaking these would be a shame. :) I took them out when they were just seconds past toothpick test done, then let them cool in the pan about 10 minutes so the streusel could finish setting. Next batch will go first class mail to my son in college!
Mmm-mm-mm! Keeper! Thanks!
I’m so glad you loved them!
Decided to give the Banana Pecan Muffins a try. The muffins were so moist, soft, and tasty. Best of all, so easy to make. I loved them! I will definitely be making these again. I’m so glad I found your site.
I’m so glad you loved them (and glad you found me too Andrea)!
I doubled the recipe and next time wouldn’t double the topping recipe. It’s a great tasting muffin. Glad that I made 24 so I can put some in the freezer for next week. Thanks for sharing.
So glad you enjoyed it!
I have made these muffins before and everyone loved them ! I’m wondering if freeze well?
I think they would!
Made these for work this morning. They were a big hit! Very yummy and easy to make.
I used a standard muffin pan, and I used a standard ice cream scoop to measure the batter & it only made 9 muffins. I added cinnamon to the crumble topping. Delish! And, my whole house smells amazing!!