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Banana Nut Muffins


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5 from 1 review

  • Author: Jolene
  • Total Time: 30 minutes
  • Yield: 12 regular or 6 jumbo 1x

Description

These Banana Nut Muffins are incredibly soft and moist. The muffins are packed with delicious ripe bananas and buttery pecans, but feel free to substitute the pecans for walnuts or even chocolate chips, or just leave them plain. The muffins are topped with a brown sugar cinnamon streusel and more buttery pecans which get lightly toasted as they bake. These muffins take less than 30 minutes to make and can be made in one bowl. Make them jumbo or regular size for a delicious breakfast or brunch treat.


Ingredients

Units Scale
  • 1 cup mashed bananas (roughly 2 large bananas, mashed)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup Greek yogurt
  • 2/3 cup milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3/4 cup pecans, chopped

Streusel Topping

  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup flour
  • 2 teaspoons ground cinnamon
  • 1/3 cup pecans, chopped

Instructions

1. Preheat oven to 375F. Line a 6-count jumbo muffin tins with large paper liners. Alternatively, you can line a 12-count muffin tin with paper liners. If you’d like to make your own liners, see note below.

2. Make the streusel topping. In a bowl, add the sugar, flour and cinnamon. Stir with a fork to combine. Add softened butter and use fork to “claw” ingredients together until pea-sized clumps remain. Set aside.

3. In a large bowl, add bananas. Mash with a fork. Then add eggs, butter, sugar, yogurt, milk and vanilla. Whisk to combine, then add flour, baking soda, baking powder, salt and cinnamon. Whisk just until combined. Fold in the pecans.

4. Scoop muffin batter in prepared muffin tin. Fill batter all the way to the top. Sprinkle the tops of the muffins with the streusel topping, then the chopped pecans.

5. For Jumbo muffins, bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. For standard size muffins (yields 12 standard muffins) bake at 375F for 18-23 minutes. Enjoy!

Notes

Here’s how to make your own muffin liners

Cut 12 pieces of parchment paper that measures 5×5 inches. If you are making jumbo muffins, cut 6 pieces of parchment paper, measuring 6×6 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin batter in the muffin tin, once added.

Storage

These muffins stay fresh, covered in an airtight container for a few days at room temperature or up to 1 week in the refrigerator. 

Milk Alternatives

You can use your favorite milk, or dairy free alternative in this recipe.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American