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Fluffy Banana Nut Muffins with Pecan Streusel

Deliciously simple muffins perfect for breakfast, snacks, or gatherings, featuring ripe bananas and a crunchy pecan streusel topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 2 pieces ripe bananas, mashed Look for bananas with plenty of brown spots for sweetness.
  • 1/2 cup sugar
  • 1/4 cup butter, softened Can be substituted with coconut oil for dairy-free.
  • 1 large egg Can be replaced with flaxseed egg for vegan option.
  • 1 teaspoon vanilla extract Almond extract can be used for a different flavor.
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour Whole wheat flour can be swapped for extra fiber.
  • 1/2 cup chopped pecans Alternatively, walnuts or almonds can be used.
Streusel Topping Ingredients
  • 1/2 cup brown sugar
  • 1/4 cup flour For streusel.
  • 2 tablespoons butter For streusel.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, cream together the mashed bananas, sugar, and softened butter until combined.
  3. Add the egg and vanilla extract to the banana mixture, mixing until smooth.
  4. In another bowl, whisk together the baking soda, salt, and 1 1/2 cups of flour.
  5. Gradually add the dry ingredients to the banana mixture, stirring lightly until just combined.
  6. Gently fold in the chopped pecans.
  7. In a separate bowl, combine the brown sugar, 1/4 cup flour, and 2 tablespoons butter to form the streusel topping.
  8. Scoop the banana mixture into the muffin cups, filling them about two-thirds full, and sprinkle the streusel topping over each.
Baking
  1. Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
  2. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in a toaster oven for best results.