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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How have I not reviewed these yet? I made these muffins for the first time a few months ago and they were such a hit I make them weekly now. I follow the recipe exactly and they turn out perfect every single time. My husband mysteriously started buying bunches of bananas every time he goes to the grocery store now and never eats a single one until they end up in muffin form. We host a lot of guests and they all rave about how wonderful these are. Thank you for such a delicious, easy recipe.
Thank you so much Miranda! I am thrilled that you have been enjoying the muffins!
These were a straight forward delicious muffin. I increased the topping by 50% because….well I like topping. Will make again. Thank you!
I completely understand Shannon! The topping is one of my favorite parts too!
Ok, made again this morning and I hate it when the delicious topping falls off so added a maple drizzle. Yep, these have been officially added to my arsenal. Thank you again for a great recipe!
Great idea Shannon! So glad to hear it worked out well for you.
Oh my goodness these muffins are delicious, my kids are literally eating them as it comes out of the oven. I’m in heaven right now thanks for this amazingly good recipe. I will definitely be making these again pretty soon.
So happy to hear that Angie! That is awesome.
The Banana crunch muffins are delicious! I did substitute the pecans for walnuts which I had in my pantry. I’m very happy with the results Thank you
That sounds like a great substitution Janet! Glad you enjoyed them.
Delicious recipe…made these for my pregnant wife with a banana nut muffin craving. Ingredients were simple and had everything to make these on hand. Verdict – my wife said these were the best muffins she had in memory. Thanks for the recipe.
Yay!! We are so happy to hear that Gregory! Glad we were able to help satisfy that craving.
These are the best muffins I have ever made!
So happy to hear that Maryann.
Great crunchy topping
So glad you enjoyed it Sandra!
Best banana muffins I have ever made. Now a Family favorite!
Thank you so much! I am thrilled that the muffins were a hit with your family!
I switched out the butter for oil and some applesauce and used half white whole wheat flour. Absolutely delicious!!
Great substitutions Tree! So happy you loved it.
I made them and they were delicious.
Yay! That’s awesome Patricia.
Terribly disappointed..did not turn out as the reviews stated.
Way too dark and did not rise like picture..
I’m so sorry to hear that Debra, it’s so disappointing. This is a recipe that we make regularly and have not had that happen. Perhaps your oven runs hotter than mine.
I make muffins every week and I never bake them in an oven hotter than 350. I make the jumbo muffins and use the dark Good Cook pans. I lightly spray it with Pam or another brand, and fill each muffin cup a little more than 3/4 full. Baking time is usually 30 – 33 minutes depending on which ones I make. Banana nut muffins I bake for 30 minutes, but check them for doneness. I am going to try this recipe and see how it comes out.
Definitely let us know how they turn out for you Liz! Thanks!
Love these muffins! Topping is a wonderful, crunchy addition to a moist and tasty banana muffin! My husband thanks you for this recipe! He purposely doesn’t eat the last 3 bananas so that I will make them again!
That is too funny Sue! Can’t let those last few bananas go to waste!
These muffins are delicious! I brought some to our bingo group this morning and the girls couldn’t stop raving about them! Several of them said they were the best banana muffins they had ever eaten, so moist and “ banana-ey”. The topping is so good. I have already e-mailed some of them the recipe . I was planning to make another recipe but changed my mind at the last minute- and I’m so glad I did! Thanks a “bunch”!
That is awesome Dianne! A perfect last minute change. Happy to hear that everyone loved them.
Very good!! I have made these twice, my family loves them.. the topping is very good !!!
That’s great Sherri! So happy to hear your family loves them!
Made these awesome muffins for Fathers Day morning and they were a hit. If you also don’t have time in the morning to make the batter, just pre make the batter the night before, refrigerate them, and then the next morning take it out and let it warm to room temperature before baking them in the oven. They turned out great in only 18 minutes! The topping for the muffins were very good and I highly recommend making these muffins and will be making them again soon!
I’m so glad you loved them Colleen! Thank you for sharing your tip for making these ahead of time!
Sounds yummy! For the oats, do you use Quick Oats or regular Oats for this recipe?
Either will work just fine LuAnn!
These muffins are simple to make and are delicious! I followed the recipe exactly as it was written.
So glad you loved them!
This is a very good recipe that is easy to follow – I didn’t change anything! These muffins are super moist and the flavor is perfect…not too sweet. I couldn’t believe how something so good came out of something that looked so bad (yeah…my bananas were almost black and I was hesitant to use them, but so glad I did). These muffins are super moist and were a hit with the entire family, even my daughter who doesn’t care for nuts!
Thank you Holly! I learned not only how to make a great banana muffin, but more importantly, I got inspired to start finding a way to use food that is going bad to make something that not only prevents waste, but actually tastes good!
Amazing how sweet and yummy those ugly bananas can be! I’m so happy to hear that your family loved these Genyne!
We love anything banana in our house and have made many, many recipes. This one is one of THE BEST!!!!! And as my neighbor said (who was gifted 4 of the muffins) they look like they came from a bakery shop window. Your instructions were simple and complete. Thank you for that. I am coming back to your site more and more, Holly.
Best neighbour ever Jeanne! So glad we could help!!
I used gluten free flour. recipe turned out great. great flavor not too sweet.
I am so glad you were able to adapt this recipe to be gluten free Rhoda!