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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I made tonight and I’m so glad I did. They are amazing!!!! Super most and the topping is perfectly sweet. I will definitely be making these again!
So glad you loved them Jennifer!
Good recipe but the pecans all burned in the topping mix so I had to pick them off and add fresh ones after baking.
Your oven may run a little hot Dave. You could try placing a loose sheet of foil over the top part way through.
Hello Holly, in making these for the first time today. Just a question, the instructions say to set the oven at 375 but your video says 350. I’m going to do the lesser so they don’t over bake.
Thank you for letting me know. I usually bake these at 375 degrees, I hope they worked out well for you!
I don’t know you but I love you lol this recipe is bomb! I almost gave up on finding a good banana muffin/bread anything and then I read the reviews I made a this/that muffin (a little of this a little of that) used 1 cup whole wheat 1/2 self grinded oatmeal 1tblspn of Greek yogurt tons of cinnamon and nutmeg with walnuts I put a few choco chips in some I also would do pb chips but I’m fresh out this is a keeper those looking for that one recipe look no further this is going on the fridge!
Glad you found this recipe Desiree! Enjoy!
AMAZING! Love the topping! Perfect muffin recipe! I used walnuts but will definitely try pecans next time.
I’m so glad you loved them!
Wow! These are the best homemade muffins I’ve ever made! (I’m not even a huge fan of banana.). Definitely up there with the best of the coffee shop muffins! I’m keeping this recipe around, for sure! Thanks for sharing!
So glad you loved them Lynette.
I made these for my husband’s Board meeting this morning and they turned out PERFECT! THANK you for sharing! This will be a definite GO TO RECIPE!
I’m so glad you loved them Kari! :)
These are wonderful!
Thank you Michelle!
Made a double recipe yesterday DELICIOUS! One recipe of streusel was just right for the double batch 24 Muffins. They are beautiful, taste wonderful. Now my top #1 Banana Muffin Recipe. So easy to make.
So happy to hear Judy!
I made these today and they are wonderful. I only made 1 change. I did not have oatmeal for the topping. Sp I used 2 tablespoons of bananas and cream instant oatmeal from the packet. That gave the topping an extra banana flavor that was terrific! I am saving the rest of the packet of oatmeal for the next batch of your wonderful muffins.
Great idea! Thank you for sharing!
Made these today. Didn’t change a t Hi g in the recipe. Wow…..fabulous!
So glad you loved the muffins Barb!
Absolutely delicious!! I made these for a team at work & they loved them! What a hit! Easy recipe & delicious result! Thank you!! I’m about to make another batch & this time I’m doubling it!!!
So glad you loved them Donna!
Very good recipe. I used 4 bananas and added chopped pecans to the batter as well. Turned out awesome. Best banana nut muffins I’ve ever made. Thank you. Will be making these again.
So happy to hear that you love them so much Teresa!
Just made the banana muffins, they were out of this world, I love them.
So glad you loved them Wanda!
Love these! This is my new favorite way to use up over-ripe bananas! Yum!!
So glad you love them Jenny!
OMG…..these are the best muffins I have ever made! My husband has died and gone to banana muffin heaven. Cannot even begin to tell you how many times I have made these muffins since I found time recipe. He cannot get enough of them. The only thing I have done differently is that I put some of the batter in mini cupcake liners for portion control- for me, not him.
This recipe is a real winner and it will be one that becomes a treasured addition to my most prized recipe.
I’m so glad you love these just as much as we do!
Just finished baking these and I must say that they are quite delicious!
I only had one issue, after eating a muffin I found that there was a slight film in my mouth, like when you eat something too greasy. I think next time I’ll try cutting the baking powder/soda in half, I feel like a teaspoon of each is just a tad too much
Other than that I absolutely loved them :)
Absoluteyl amazing muffins!! Im not a fan of banana bread because it doesnt have much flavor. I was looking for a recipe to use my old bananas and stumbled across this one. I will.be making these often, putting it in my recipe box!
So glad you loved it as much as we do Kristin!
Is there a way I can make jumbo muffins
out of this recipe?
Please let me know
Heather, I haven’t made jumbo muffins, but if they’re just a little bit larger than a muffin, I’d suspect they’d be about 22-25 minutes, as long as a toothpick comes out clean they should be fine. :)
Can I omit the oats?
Sure you can!