Banana Pecan Muffins

These Banana Pecan Muffins are soft, fluffy, and topped with a buttery cinnamon pecan streusel. Made with overripe bananas and simple pantry ingredients, they’re easy to prepare in about 30 minutes for breakfast, brunch, or an afternoon snack.

Whenever I have a few overripe bananas sitting on the counter, these Banana Pecan Muffins are one of the first recipes I make. They’re everything I love about old-fashioned banana bread, but the buttery cinnamon pecan streusel adds the perfect sweet crunch and texture. Best of all, the batter comes together in just a few minutes, making them ideal for busy mornings or afternoon snacking.

Why This Recipe Stands Out

• Buttery cinnamon pecan streusel: Made with brown sugar, oats, butter, and chopped pecans for a sweet, crunchy topping that sets these muffins apart.
• Perfect for overripe bananas: A delicious way to use up bananas before they go to waste.
• Simple pantry ingredients: No fancy ingredients needed.
• Ready in 30 minutes: Perfect for busy mornings, weekend brunch, or afternoon snacking.
• Freezer-friendly: Make a batch now and save some for later.

Ingredient Notes

See the printable recipe card below for the exact measurements and full instructions.

• Bananas: Use very ripe bananas with plenty of brown spots for the sweetest flavor and moistest muffins.
• Butter: Unsalted butter adds richness to both the muffins and the streusel topping.
• Old-Fashioned Oats: These give the streusel its signature crunchy texture. Don’t substitute quick oats, as the topping won’t have the same consistency.
• Pecans: Chopped pecans add a buttery crunch to the streusel. For even more flavor, toast them before using.

Variations

• Swap the nuts: Replace the pecans with chopped walnuts for a classic banana nut muffin variation.
• Add chocolate chips: Fold about 1 cup of semi-sweet or milk chocolate chips into the batter for a sweeter treat. If you love banana and chocolate together, be sure to try my Double Chocolate Banana Bread.
• Make mini muffins: Divide the batter into a mini muffin pan and reduce the baking time to about 10-12 minutes, or until a toothpick inserted into the center comes out clean.
• Bake jumbo muffins: Divide the batter between 6 jumbo muffin cups and bake for 25-30 minutes, checking for doneness with a toothpick.
• Add dried fruit: Stir in raisins or chopped dates for extra sweetness.

How to Make Banana Pecan Muffins

Step 1. Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly coat it with nonstick cooking spray. In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Step 2. In a separate bowl, stir together the mashed bananas, sugar, egg, vanilla extract, and melted butter until well combined.

Step 3. Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.

Step 4. Divide the batter evenly between the prepared muffin cups, filling each about ¾ full. In a small bowl, combine the brown sugar, flour, butter, oats, and chopped pecans using a pastry blender or two forks until crumbly. Sprinkle the streusel evenly over each muffin.

Step 5. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Step 6. Serve warm or at room temperature and enjoy!

Baking Tips

• Use ripe bananas: Bananas with plenty of brown spots add the best flavor and moisture.
• Don’t overmix: Stir the batter just until combined to keep the muffins soft and fluffy.
• Toast the pecans: Toasting the chopped pecans before making the streusel adds even more flavor. I use this same trick in my Pecan Pie Mini Muffins.
• Check for doneness: A toothpick inserted into the center should come out clean.
• Need ripe bananas fast? Bake unpeeled bananas at 300°F for 15-20 minutes until the skins turn black, then cool before using.

Storing & Reheating

Once the muffins have cooled completely, store them using one of the methods below.

• Room Temperature: Store in an airtight container for up to 4 days.
• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. If you’re stocking your freezer with breakfast treats, my Mini Banana Muffins also freeze beautifully.
• To Reheat: Microwave for 10-15 seconds until warm, or warm in a 300°F oven for 5-10 minutes.

Banana Pecan Muffins Recipe FAQs

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