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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This is one of the best muffin recipes ever. Both my co-workers and my family finish a double batch off in a matter of minutes. My husband always hints that he sure could use some more of those delicious muffins! The streusal topping puts it a step above any other muffin around!
So glad to hear that Trish! We love the topping :)
I have made these muffins several times. My family loves them. Often times I substitute Bob’s Red Mill gluten free one-one flour and sometimes I leave off the topping. Thank you for sharing.
You’re welcome Cori! My family loves these so much too!
Had always disliked the typical banana nut muffin because they were either dry or mushy. These are amazing!!! Made them exactly as the recipe stated and felt uber-accomplished when they turned out looking photoshoot ready. I didn’t even let my hungry family eat them for a while, so as to gaze proudly upon my pan of perfectly-crumbed muffins. Won’t make another banana nut muffin ever again. This is it! It’s love at first bake! I’m monogamous with my muffins that way. ;-)
Jennifer, I am so glad you enjoyed this recipe! Thanks for dropping by with your kind words!
Loved this recipe,as did all my family. Have a question about muffins in general, am I doing something if the muffins stick to the paper liners? Did not happen with this recipe but has in the past?
I am so glad your family liked the muffins! I like to lightly spray my paper liners with cooking spray to prevent the muffins from sticking to the wrappers. I hope this helps Bernadette.
Could we have ounces instead of cups for the Brits please?
One cup is 8 fluid ounces Gina. Hope that helps!
I have to let you know that every time I find one of your recipes on Pinterest, I know it will be a winner. Thank you!
I doubled this recipe and ended up with 20 full sized muffins and 24 mini muffins. They were gone within 24 hours.
I did make some modifications – I used sliced almonds instead of the pecans (because I didn’t have pecans) and I also added some shredded coconut to the topping. I only doubled the muffin part and didn’t double the topping part to make for a slightly healthier muffin. They were delicious!
Thank you Stefanie! I agree, that sounds delicious. So glad you love the muffins!
We love these muffins! I tried them by substituting the AP flour for spelt flour (same amount) and cutting the sugar down to 1/4 cup in the recipe and using brown sugar instead of white sugar. Made them with the streusel exactly as the recipe. They were absolutely wonderful! Loved how moist they are and how they taste so good! Will definitely use this as my banana muffin recipe of choice!
Sounds like great substitutions Cynthia! Thank you for sharing and I’m so glad to hear that you love these muffins so much!
awesome muffins! i read reviews & since i like nuts in my muffins, instead of rolling in flour, i just added 1/2 cup directly to flour mixture. 1/2 way thru baking, i put foil on top loosely to prevent nuts from burning – my oven runs hot. they turned out perfect!!!
So happy to hear Heidi!
Husband said “awesome!”
❤️
These are the only banana muffins my boys will eat now. They come out perfect every time, thank you so much for this recipe!!
I am so glad you guys loved them Kira, they’re definitely delicious!
Outstanding recipe, Holly! Like many others, I had ripe bananas and desperately wanted banana nut muffins for breakfast this morning. I whipped these up and devoured two straightaway. Really delicious! Thanks for sharing this recipe – it will be my go-to banana nut muffin!
Happy holidays!
Thank you Rachael! I’m so happy to hear that your family loved them as much as we do. We ate them on Christmas morning :). Happy Holidays!
Thank you for sharing this recipe ! It is definitely the most delicious banana muffin . I am loving it .
So glad you loved them!
Found this recipe on the Internet. It’s awesome! The cupcakes are super moist, and the pecan crunch topping isn’t too sweet.
I’m so glad you found Spend With Pennies Jadi! And that you love these muffins. They are so delicious.
Just made these and they’re cooling down on the counter….I couldn’t resist tasting one already. Boy oh boy are they tasty!!!!!!!!! I can’t wait doe breakfast rtomorrow to devour a muffin! I used wholemeal flour instead of the wheat flour and 1/3rd cup of maple syrup for the sugar as my bananas were very ripe and sweet already plus I don’t like using sugar much. But for the topping I followed your recipe because mmmmmmmmhhhhhhhhhhhh yamiiiiiii! Thanks for the recipe this is a keeper !
Yay, so glad you loved them Anissa! Thank you for sharing your additions, sounds delicious!
And thank YOU for sharing this keeper recipe. I’m making them again right now for breakfast tmrw :)
So glad you loved them Anissa!
In the video, you mentioned that they go into a 350 degree oven, but the recipe says 375 degrees. I tried a similar recipe (not yours; just found this) this evening at 375, and they did not come out well. So I’m curious which oven temp to use. Also, the recipe used melted butter but the muffins came out a mess . . . I used liners, but there was butter underneath (even on the second batch when I used a foil covered liner). I also thought they tasted rubbery, even though I mixed everything by hand and was careful not to overmix. Any suggestions? (I hate tossing stuff, even though it sometimes is a learning process.) Thank you!!!
The written recipe is accurate and comes out great! Enjoy!
Thanks Holly! Mine turned out great.
As happens, we make changes and substitutions (some just because of what we have on hand; others taste preferences. Here are mine:
#1 for one of the bananas, I substituted 2 – 3T buttermilk — less banana taste, muffins light & fluffy. I also increased the pecans (I LOVE pecans, but like chopped large – so 1/2 c large chopped (~1/6 of a nut)). Because the larger pecans always fall off if topping, I pressed 3/4 of them onto the top of the dough before spreading the rest of the topping (with remaining 1/4 of the nuts). This gave me those bites with with full pecan flavor. YUM!. Couldn’t have done it without your great recipe.
So glad you loved it, thank you for sharing your ideas, we love pecans too!
Doubled the recipe and they’re in the oven now.
I’m curious, do you have a simple to throw together pumpkin muffin?
I tend the make banana bread or pumpkin bread- but I prefer the quick bread muffin texture in a muffin than normal banana bread. Make sense? Lol
I do have a large batch pumpkin muffin recipe. Enjoy!
I’m excited to try this recipe! I want to incorporate nuts into the actual muffin batter itself. What, if any, changes do I need to make to wet ingredients? Also, how many cups of pecans would you recommend? Thanks!!
The only thing I would suggest is tossing the nuts in a bit of flour before adding to the batter. This helps keep them from sinking to the bottom of the muffins. I’d suggest about ¾ cup chopped nuts.
Simply amazing! The topping is the best! I’m going to use it for all my muffins and cobblers! I’m not a big banana fan, I hardly eat them ever, but I had an overripe bunch sitting on my counter so I had to do something with them. I doubled the recipe and followed it to a T!
I’m so glad to hear you loved the muffins! Some of our very favorite for sure!
They are super delicious and easy to make!! They came out just perfect!!
Glad they were perfect Nelsie!