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+ servings

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


  • 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


  1. Preheat oven to 375 degrees. Spray a muffin pan lightly with non stick cooking spray and line with muffin liners. 

  2. In a large mixing bowl, combine 1 1/2 cups of flour, baking soda, baking powder and salt and whisk together.

  3. In medium bowl, stir together mashed bananas, sugar, egg, vanilla extract and melted butter.

  4. 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.

  5. 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.