Banana nut muffins are one of those things that are super simple, but I am always excited to have one. This recipe is a classic banana nut muffin… moist, fluffy and full of bananas and walnuts…, but, it has two special twists. These muffins have a low sugar content (compared to your average muffin recipe) and are topped with a crunchy streusel topping.
You are going to love these muffins. Let’s get started…
Begin by making the streusel topping. It turns out best if it can sit for a few minutes before being added to the muffins and baked.
This streusel is super easy! Just combine 3/4 cup of all purpose flour, 1/3 cup of brown sugar and a teaspoon of ground cinnamon and then mix in 4 tablespoons of melted butter until you have a crumbly, wet sand like consistency. Set it aside to rest until the muffin batter is ready to go.
While the streusel topping is resting up, mash 2 overly ripe bananas in a large bowl until they are nice and smooth.
Add 1/2 cup of sugar (granulated, coconut or raw), a large egg, 1/4 cup of vegetable oil and a teaspoon of vanilla extract and whisk until combined.
Next, add 1 1/4 cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg and mix until just combined.
Last, but definitely not least, fold in 1/2 cup of chopped nuts. Walnuts or pecans work great and you can chop them as small of large as you prefer. Mix until they are evenly distributed, but avoid over mixing the batter.
Now that the batter and streusel are all ready to go, line an 8 cup muffin tin and fill each cup about 3/4 of the way. Evenly dividing this batter over the 8 lined cavities will work perfectly.
Divide the streusel topping throughout being sure to press the streusel down a bit to help it adhere to the batter.
Bake the muffins in a 350 degree oven for 20-22 minutes or until a toothpick will come out of the center of a muffin clean.
Transfer the muffin tin onto a cooling rack and let the muffins cool for about 10 minutes before transferring the muffins out of the tin and onto a cooling rack.
One of the many good things about muffins is that you can eat them while they are still warm… technically, as soon as they won’t burn your hands… you are good to dig in! So, if you want to bake these for breakfast, mix up the batter while your oven is preheating and bake them while your coffee is brewing. The timing is perfect.
The banana flavor is is beautiful complimented by the warmth of cinnamon and nutmeg and there is something wonderful about the combination of the soft, tender muffin with the crunchy streusel topping. If you are a professional, you can plan your bites to get a little bit of streusel in every one…. or you can slice your muffin like a little pie to guarantee even distribution of the streusel.
However you decide to enjoy them, you are going to love them.
Banana Nut Streusel Muffins
Ingredients
Banana Nut Muffins
- 2 medium bananas, overly ripe
- 1/2 cup of granulated sugar (white, raw, coconut)
- 1 large egg
- 1/4 cup of vegetable oil
- 1 teaspoon of vanilla extract
- 1 1/4 cups of all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of nutmeg
- 1/2 cup of walnuts or pecans, finely chopped
Cinnamon Streusel Topping
- 4 tablespoons of butter, melted
- 3/4 cup of all purpose flour
- 1/3 cup of brown sugar
- 1 teaspoon of ground cinnamon
Instructions
- Preheat your oven to 350 degrees and line 8 muffin tins and set aside for now
Make the cinnamon streusel topping...
- In a bowl, combine 3/4 cup of all purpose flour, 1/3 cup of brown sugar and 1 teaspoon of ground cinnamon
- Add 4 tablespoons of melted butter and mix until you have a crumbly wet sand like consistency
- Set the streusel aside while you prepare the muffin batter
Make the muffin batter...
- In a large bowl, mash 2 medium overly ripe bananas until they are smooth
- Add 1/2 cup of granulated sugar, 1 large egg, 1/4 cup of vegetable oil and a teaspoon of vanilla extract and mix until combined
- Add 1 1/4 cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg and mix until just combined
- Add 1/2 cup of chopped walnuts or pecans and mix until evenly distributed
Assemble the muffins...
- Divide the batter evenly throughout 8 muffin tins (filling them about 3/4 of the way each)
- Divide the streusel topping over the muffins gently pressing down a bit to help the streusel attach to the batter
- Bake the muffins for 20-22 minutes in a 350 degree oven or until a toothpick will come out of the center of a muffin clean
- Transfer the muffin tin onto a cooling rack for a few minutes and then transfer the muffins out and directly onto the cooling rack
- Store leftovers in an airtight container
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