Banana Pecan Muffins

4 from 11 votes

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 an easy breakfast or snack that's ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 258kcal

Author: Kristin Hayes

Equipment

Ingredients

Muffins

1 ½ cups all-purpose flour
½ teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
3 very ripe bananas mashed
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup unsalted butter melted

Cinnamon Pecan Streusel

⅓ cup brown sugar
2 tablespoon all-purpose flour
2 tablespoon cold unsalted butter
2 tablespoon old-fashioned oats
⅓ cup pecans chopped

Instructions

Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly coat with nonstick cooking spray.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, whisk together the mashed bananas, sugar, egg, vanilla extract, and melted butter until well combined.
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
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.
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. Serve warm or at room temperature.

Notes

Use very ripe bananas with plenty of brown spots for the best flavor and moisture.
Stir the batter just until combined to keep the muffins soft and fluffy.
Toast the chopped pecans before making the streusel for even more flavor.
Store cooled muffins in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition