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Banana Nut Muffins

Tender banana muffins made with crunchy pecans and a buttery crumb topping. 
Course Breakfast
Cuisine American
Keyword Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 1/2 cups all-purpose flour plus 1 tablespoon set aside
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 medium overripe bananas mashed
  • 3/4 cup sugar
  • 1 egg lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/3 cup butter melted and cooled
  • 1 cup chopped pecans

For Crumb Topping

  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoon all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon butter cold

Instructions

  • Preheat oven to 375 degrees. Spray a muffin pan lightly with non stick cooking spray and line with muffin liners. 
  • In a large mixing bowl, combine 1 1/2 cups of flour, baking soda, baking powder and salt and whisk together.
  • In medium bowl, stir together mashed bananas, sugar, egg, vanilla extract and melted butter.
  • Add wet ingredients to dry ingredients and stir just until combined. In a small bowl, toss chopped pecans with 1 tablespoon of flour. Then stir pecans into muffins batter. Divide batter evenly between muffin cups.
  • In a small bowl, whisk together brown sugar, flour and cinnamon. Use two forks or a pastry cutter to cut in cold butter. Sprinkle crumb mixture over muffin cups and bake for about 20 minutes until muffins spring back lightly when touched.