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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Easy to make and super yummy! Definitely will make again. My husband has already eaten 3 of these this morning!
I am always trying new muffin recipes and these ARE IN A LEAGUE OF THEIR OWN! BLEW MY MIND! SO GOOD!!! My 5 yr old said, “These are the squishiest muffins I’ve ever had!” And I had to agree, lol! So fluffy and moist!!! My substitutions for anyone interested…
– did white wheat for half the flour
– did honey for half the sugar
Thank you!!
YAY, Mel!! I mean, who doesn’t want nice squishy muffins ;) So glad your family enjoyed them, thank you for sharing your substitutions!
This is my first time making Banana Muffins and they were a big hit!!! I can’t wait to make again!
Holly how many days can they be refrigerated without going bad?
They should last about a week in the fridge Nadirah. You can also freeze them for up to 6 months if you have extras.
These are delicious and I will make again.
Thank you for this recipe!
loved it! just enough mix of sweetness, crunch and banana flavor.
i always look for something easy to bake since i always pack my daughter an entire day’s worth of food she brings to university. i always include baked snacks and this one’s so easy to bake and so tasty. my daughter loved it!
thank you for this recipe!
These are super delicious.
Very good!! The crunchy topping makes it different from a regular muffin.
Muffins look great
Hello Holly
These are fabulous! Thank you. Trying to use less butter so do you think I could substitute unsweetened applesause for the butter and if so, how much applesauce?
While it will change the consistency, I think it’ll work well if you substitute some of the butter. I would substitute 1:1 so if you use ¼ cup less butter, add ¼ cup applesauce. Let us know how it goes.
Hello. I made the substitution using applesauce. 1/4 cup melted butter and one container of unsweetened applesauce (3.9oz) and the muffins were still fabulous. The applesauce is are the small snack packs, I think six in a pack. Thank you
Thanks so much for sharing Mary, so glad you enjoyed them!
Always make banana bread. Wanted something different. These are delicious and I will make again. No wonder they were rated 5 stars.ML
I finally found my true love banana muffin recipe !
I did make some changes reduced some sugar and instead of pecans i used walnuts . It’s so fluffy soft and yummy! Thanks for the great recipe . My family members are a fan of banana cake recipes . And they loved this one .
Thanks again !
So glad you loved it Cammy!
Y’all I can’t with these muffins, they’re on repeat in my house! I add chocolate chips to the topping and into the muffins along with pecans!! So good!!
These are by far the best banana muffins I have ever made. I only had 2 bananas but they were large so I went for it. The crunch top was fabulous.
I made these with half sugar and half swerve. They are soooo good! Tender with lots of flavor. I’ll make this my go-to recipe for banana muffins.
EXCELLENT recipe! Thank you. We didn’t have oats for the crumble so we added 1:1 chia and hemp seeds, and turned out great. We also added pecans to the batter, just our preference, also came out amazing. We will definitely be checking out more of your other recipes. Thanks again!
Just wanted to thank you for this recipe, this is by far the best banana muffin I have come across. Definitely a keeper. Keep up the good work and Thanks again.
Joanne C.
Hello, Thank you for sharing this recipe. I made this and they are delicious. Can’t wait to check out your other recipes.
I like sharing my baked goods. These went over so well. They are great!
Made these for the first time yesterday and they are amazing! Even my 2.5 year old loves them. Definitely a keeper!
That is so awesome Kristie! So happy you love them!
These are delicious!
I also added some chopped pecans to the batter.
Mmmm, that would be a great addition Geri! Thanks for sharing.