Banana Nut Muffins
Fluffy and moist one banana nut muffins spiced with cinnamon, studded with chopped nuts and topped with a sugared nut crumble.
I would apologize for the excess of banana recipes lately but I mean they are delicious so you’re welcome lol. Someone brought me a TON of bananas and they all ripened at the same time so I had to put them to good use.
Why you’ll love these banana nut muffins
- Convenient because they use up two ripe bananas.
- They’re large and have perfectly domed muffin tops but can also be made smaller if desired.
- Muffins are moist but not gummy like some banana bread recipes.
- Banana flavor dances beautifully with the cinnamon and pecans!
- The sugar nut crumble on top is to die for.
If you love these muffins, I have a plain banana bread muffin, a chocolate chip banana nut bread, pumpkin muffin also with a nut crumble, chocolate chip muffins, blueberry, strawberry, vanilla, lemon poppy seed and pumpkin banana muffins. I also have a zucchini muffin available for download below.
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Ingredients
- Bananas: I use medium/large bananas so not small ones but not giant ones. It’s best to measure it out by weight but if you don’t have a scale, just use two medium-large ripe bananas.
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- 1:1 Gluten-free flour substitutes should work fine.
- Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
- Sugar: I used granulated sugar but light or dark brown will work well in this recipe as well.
- Oil: I used oil in this recipe because I wanted to keep the muffins a little fluffier and spongier. I recommend avocado oil to make them slightly healthier but keep the neutral flavor.
- Eggs: I use room temperature, large eggs. Place them in hot water for a few minutes if they’re cold.
- Greek yogurt: I like to add greek yogurt as a healthier option but sour cream and plain yogurt also work. Make sure the yogurt is unsweetened.
- Cinnamon: I used ground cinnamon and I will never not add a little cinnamon to my banana recipes lol.
- Pecans: I used pecans because I made my banana nut bread with walnuts so I wanted to try it with pecans. I prefer the flavor of pecans but if you like walnuts, that would work fine here too.
Step-by-Step Instructions
Step 1: Mash the bananas well, until there are no more large chunks and it looks like puree.
Step 2: Whisk the sugar and oil aggressively until they’re well combined.
Step 3: Whisk in the eggs. This is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add the other egg, etc.
Step 4: Add the greek yogurt and bananas and whisk until it’s completely smooth.
Step 5: Add the dry ingredients together whisk in the flour, baking powder, baking soda, spices and salt into the wet ingredients until they’re completely combined.
Step 6: Fold in the chopped pecans just until they’re evenly distributed.
Step 7: Rest the batter – another important step – cover the bowl and let the batter rest at room temperature for 1-2 hours. This allows the gluten to relax and the leaveners to get a head start.
Step 8: Fill the muffin pan all the way to the top rim and top generously with the streusel topping, pressing it into the batter so it sticks a little.
Step 9: Ground the rest of the pecans with the sugar and top each muffin with the mixture.
Step 10: Bake for five minutes at 425 F (218C) and then reduce oven temperature to 375 F (190C) and bake for another 13-15 minutes.
Pro Tips for the best muffin tops:
- The baking powder and baking soda seem excessive but you’ll need that much to get a nice muffin top, especially on a batter with heavy ingredients like banana, so don’t reduce or skip one of them.
- The resting allows the baking soda to activate before it hits the oven, helping you get that nice large muffin top.
- Make sure to whisk each ingredient well before adding the next. This is especially important with the eggs. Beating a little air into the batter with each egg will help make these muffins fluffier.
- Make sure to press the nut mixture into the batter a little when topping the muffins. This will help them stick better instead of falling off as the muffin grows in the oven.
- Place a cookie sheet larger than the muffin tin underneath the muffin tin so that it catches any crumbles that fall off and they don’t burn on the bottom of your oven.
Frequently Asked Questions
I haven’t tested it but I would assume it works. I also have a fabulous banana nut bread recipe though and you can skip the chocolate and sub the walnuts for pecans if you wish!
You can add 1 cup of white or dark chocolate chips to the batter. A little lemon zest would also be really good, along with different spices like cardamom or a blend of masala chai.
Yup, I filled mine to the top of the muffin tins, giving me 12 large muffins with large muffin tops. You can also just fill them ¾ full and you’ll probably get about 18 muffins. Reduce the second bake time by 4-6 minutes.
Unfortunately this recipe uses three eggs so it’s awkward to halve but I do have my pumpkin banana muffin recipe that makes only 6 muffins. You can replace the pumpkin with an extra banana (125g) or with ½ cup (120g) greek yogurt and add the nuts too.
How to store muffins
I place the muffins under a cake dome or in an airtight container at room temperature for 2-3 days. If it’s longer you can refrigerate for a couple of days but they dry out quicker in the fridge, so I recommend freezing instead. You can freeze them and bring them back to room temperature before serving.
How to freeze muffins
Bakes stay more fresh when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag.
You can also wrap each one individually in plastic wrap and then place those in a freezer bag so you can easily remove one at a time.
Freeze for up to a couple of months. Bring back to room temperature before serving.
Thanks so much for reading today’s post, if you have any questions just comment down below. If you make these banana nut muffins, I would appreciate it if you could leave me a star rating or a review if you make them.
As always, have a blessed day and happy baking!
Love, B
I made them (added chocolate chips) and they were yummy. There wasnt enough to make 12 large one’s but that’s ok.
I made these as a snack to the deer woods during hunting season and they were a hit! Thank you
Tried these muffins and they are super!! My husband and children loved them! Thanks for sharing this!