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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These are the BEST banana muffins ever! Thank you for sharing this recipe. We all loved them and they will now become our go to muffins in the future!!!!
I’ve made the muffins before and loved them! I was just wondering if I could make a banana bread Instead using this recipe?
We haven’t tried this recipe as a bread but another reader has with great success. She added an additional 25 minutes to the cook time to ensure it was fully cooked. You could also try this easy Banana Nut Bread Recipe too Mary!
Love your banana pecan muffin recipe thank you for sharing they were delish!
THESE MUFFINS ARE TO DIE FOR!! ABSOLUTELY D-E-L-I-C-I-O-U-S!!! They taste like they are from a gourmet bakery and super easy to make!! I made exactly as recipe is written- turned out amazing! Thank you!!
Your recipes look amazing, can hardly wait to try them.
I was raised by a mother who owned a cake and cookie shop. I grew up my mother’s test dummy, so I have a good idea if I’m going to like a recipe just from looking at the ingredients and how it’s made. I rarely follow recipes exactly, because I take after my mother’s more adventurous cooking and baking style, but I opted to follow this recipe fairly well, simply swapping out margarine for the butter, since was completely out of butter and unable to get any at this time. I did double the recipe as well, because I had 5 black bananas I didn’t want to throw out. Anyhow, this recipe turned out deliciously, sans the last pan of muffins I burned while trying to provide my friend a pep talk. Thank you for sharing. My mother wasn’t able to locate her recipe and I desperately wanted to use those bananas. Again, thank you so much for a lovely recipe. My husband and I will enjoy these muffins immensely.
Tried these this am using Cup-4-Cup gluten free flour. The results were absolutely delicious but a little flat. Any suggestions about how to ‘puff’ them up a bit? Although you should know, I will make them again…even if they don’t have rounded tops!
Sorry Sue, I have not tried making these with gluten-free flour. Maybe another reader can help you!
Turned out great! I added an extra egg since my eggs were tiny and I also added a couple of tablespoon of sour cream
And it was extremely moist and delicious. Thank you for sharing this recipe
I usually never post a comment on any food recipe website but these are actually so damn good that I’ve made 2 batches within 1 week and I’m absolutely obsessed. Combines all my favorite flavors and the crunch is just oh so good :-)
These were pretty darn good!! Ate 2 right away. Visiting my mom and we made these muffins one night. Added pecans into the batter for extra crunch
This recipie is great!! Made a double batch for first time today adding some chips and coconut to the batter as well as coconut to topping. Super moist and irrisistable! Definitely a keeper!
I only have 2 bananas – do you think it would be okay to make the recipe as is and just use less bananas? Or should I scale back the recipe to 2/3? Thanks!
Hi Stephanie, if your bananas are on the large side that should be fine. You are wanting approximately 1 cup of mashed bananas.
Thank you for the delicious recipe. They were easy quick and so yummy. The best I have ever made.
These turned out excellent! Thanks for the great recipe.
Love these! Now a favorite at our house. Super simple and delicious!
Perfect recipe and instructions. I made them as written and they were delicious. Oh, I did have to increase baking time by about 6 mins. but that could be either my oven our the size of my bananas. I’m going to have another one now!
Hi, Holly,
A little humor for those who can relate: Working from home, and decided to multi-task by making these muffins to break the tedium. It is clear to me that I should not divide my attention between cooking and work.
Pulled out two cans of Rumford (different sizes, by the way), and only used the opened one. The difference in the sizes of the cans did not register a difference in ingredients to me at all and while I will claim I was distracted by a phone call, I may have just had a senior moment.
It wasn’t until I put the muffins in the oven and started putting away the ingredients that I saw that I used cornstarch instead of baking powder.
I thought the muffins would be ruined, but they were not!
They obviously were not as light as yours, but they were delicious!
I promise to use your recipe again and give it my undivided attention, but if I find I like the “mistake” version better, it will be easy to duplicate the results!
Thanks for the laugh Gil! That can definitely happen to the best of us :) Good luck on your next batch!
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Hi Holly! I’m going to make these muffins today, I can’t wait. For the topping, should the butter be melted, room temp or cold? Please let me know! Thank you!
It should be softened
Made these muffins and they were moist and delicious and the crunch topping was perfect! Had 2 and want another 2!
I definitely want to make these, is there another ingredient I can sub for butter? I can’t have butter at all.
I haven’t tried it but shortening or oil might work. Let us know how it goes.