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 muffins are simply out of the world! The instructions are easy to follow and you can’t go wrong . The topping adds a great crunch and flavor. I made them for the first time and they disappeared the same day!
Perfect muffins! Easy & quick to make plus the topping adds a lovely crunch.
These muffins turn out gorgeous every time! I
Thanks for the delicious recipe.
Fantastic! I added 1/2 cup of sour cream into the wet ingredients along with another 1/3 cup nuts and about the same of chocolate chips.
I am baking these right now and they smell amazing! I just noticed that I set them at 350 for 15 minutes because of the video. The recipe says 375 For 18-20. I am not a good baker so fingers crossed I can still get them to be as amazing as they look!
The muffins were delicious I will make them again . The only thing I change is instead of 3 bananas I put extra bananas , came out fantastic.
Try it. We did. Made a single batch, gone that night. Made a double batch the next week and gone in a day. We love banana bread and we have never topped this recipe in 14 years of internet baking. Simply the best.
Perfect recipe! Success in the first try.
Thank you.
Hello, I am planning on making these muffins tomorrow (can’t wait to try them) and although it may seem like a silly question, I feel like it may make a difference in the outcome of the topping — Which type of oats should I be using for the topping? Old Fashioned? Quick-Cooking? Instant? Don’t know too much about oats and don’t want to mess this recipe up! Thank you :)
I use old fashioned (although quick-cooking would work too). I would not recommend Instant oats. Let us know how it goes tomorrow!
Used old fashioned oats for this as recommended and THEY WERE AMAZING! They turned out so, so good. Definitely going to be making these again! Just came out of the oven and my husband and I have already had two each. If anyone is hesitating on making these, don’t.. they’re a winner. Thank you for the wonderful recipe. :)
These muffins are HEAVENLY. The only changes I made were that I used walnuts (that’s what I had on hand) and I also added a dash of nutmeg. They were perfect and my family of three inhaled them in the blink of an eye andI’m not even a fan of bananas. Be kind to yourself and make these NOW
BEST Banana Muffins I have ever made!
Love these muffins! This is now my “go to” banana muffin recipe.
Perfect muffins! I added a maple drizzle on top
Delicious! This is a recipe I am going to keep. My 3 bananas make a cup and the recipe went fine.
Love it.
the video for the pecan banana muffins says bake at 350 degrees for 15 mins. the written recipe says bake at 375 degrees for 18 mins. I’m kind of confused, can u please clear this up for me.
Hi Terri, sorry for the confusion. The recipe itself is the most up to date. So you will want to bake them for 18-20 mins in a 375°F oven.
This recipe was great! My family loved it.
Simply delicious!!! Instant hit with me and my family. It will definitely be part of our family recipes! Thank you!
Your banana nut muffins looks delicious
Happy Mother’s Day 2020! I just got done baking these and they are really yummy. The tops of mine came out flat, though still yummy, mine didn’t look like your gorgeous picture. Is there something I did wrong?
Hi Tammy, it could be that your baking soda or baking powder is out of date. That can tend to affect the rise. Or possibly underfilling the baking cups. I am glad you still enjoyed them!
These were absolutely delicious. BTW, if people are thinking of passing this recipe by, because you only have 2 bananas….Don’t. Just grate 1/2 a zucchini into the batter in its place. I also omitted the vanilla(which I find overrated) and used pecans, because one can’t be picky.
The texture on these muffins is amazing! So flavorful, no need for butter. These will be a go to for me from now on :-)
Wow, were these muffins delicious. Moist yet fluffy. Great crunch on top, and perfect amount of rise! Easy recipe to follow too. My young daughters and I all give 5 stars.