Tender, fluffy Banana Pecan Muffins are studded with chopped pecans and topped with a crunchy streusel everyone will enjoy! Perfect for breakfasts, snacks, or anytime treats!
Last weekend, my hubby whipped these up for our Saturday morning breakfast and these were the best muffins ever! Yes….EVER!!! My new favorite!! The cinnamon, crunchy topping was the perfect complement to the moist banana muffin!!
If you search this blog, you will find tons of muffin recipes. All of them have been tried and are family approved, but these are AMAZING!
I had had tons of extra bananas to use up in my freezer and these muffins ended up being just the thing to make.
Tender, fluffy muffins topped with a delightful streusel that will have everyone going back for seconds.
Whether making these for breakfast, a snack, or having company over….these will be the perfect treat to whip up!
Enjoy and be sure to let me know what you think in the comment section if you give these a try!
Ingredients Needed for these Banana Pecan Muffins:
Muffins
Flour
Cinnamon
Baking powder
Baking soda
Salt
Bananas
Sugar
Egg
Vanilla extract
Melted butter
Topping
Brown sugar
Flour
Cold butter
Old fashioned oats
Pecans, chopped
How to prepare:
Line a muffin tray with liners or spray with cooking spray.
In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, combine the bananas, sugar, egg, vanilla, and melted butter.
Add in dry mixture to wet mixture and stir until just combined.
Pour batter evenly into muffin cups. *Makes about 12 muffins
In a small bowl, combine the brown sugar, flour, butter, oats, and pecans.
Sprinkle topping evenly on top of each muffin.
Place muffin tray in preheated oven, 375, and bake for about 20 minutes, or until toothpick comes out clean when inserted in center.
Remove tray from oven and allow to cool 3-5 minutes before removing from tray and enjoying!!
Check out these other great banana recipes:
Frequently asked questions:
What is the easiest way to mash bananas? You can use two forks and mash away, however, I love using my electric mixer. Start on low speed and gradually increase until mashed to desired consistency.
Do I have to add the topping? Nope! If you want a simple banana muffin, feel free to skip over the topping steps!
How ripe do my bananas need to be? If you can, use bananas as black as possible. Why? Bananas get sweeter as they ripen and really add more enhanced flavor versus when they are still yellow.
How should I store these muffins? Once fully cooled, store these in an airtight container. They can stay on your counter for about 4 days, but I doubt they will last that long given how tasty they are!
Can I freeze these? Yes! Place in an airtight container and place in the freezer for up to 3 months!
Fluffy, moist, and easy Banana Pecan Muffins that can be enjoyed in only 30 minutes! A great way to use up any extra bananas on hand! Print the recipe below and be sure to give these a try!
Banana Pecan Muffins
Ingredients
Muffins
- 1 1/2 cups flour *all purpose
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 bananas
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup butter *melted
Topping
- 1/3 cup brown sugar
- 2 tablespoon flour
- 2 tablespoon butter *cold
- 2 tablespoon old fashioned oats
- 1/3 cup pecans *chopped
Instructions
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, combine the bananas, sugar, egg, vanilla, and melted butter.
- Add in dry mixture to wet mixture and stir until just combined.
- Pour batter evenly into muffin cups. *Makes about 12 muffins
- In a small bowl, combine the brown sugar, flour, butter, oats, and pecans.
- Sprinkle topping evenly on top of each muffin.
- Place muffin tray in preheated oven, 375, and bake for about 20 minutes, or until toothpick comes out clean when inserted in center.
- Remove tray from oven and allow to cool 3-5 minutes before removing from tray and enjoying!!
Nutrition
Recipe updated 1/25/22
Danea
Do you this this would work using gluten free flour?