Banana nut crunch muffins are loaded with pecans and topped with a delicious crunchy pecan streusel. The banana muffins are moist, soft, and so tasty.
This recipe was created when I was trying to figure out a sweet treat to bring on our cottage weekend up north. I had some left over pecans from my Cottage Cookies and decided to make some banana nut muffins and add on a streusel topping.
These muffins are so scrumptious and were a huge hit amongst my family! Beside the amazing taste they also have a very strong delicious smell that multiple people commented on.
WHAT IS A BAKERY STYLE MUFFIN?
A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking your muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.
Baking with Children
If you’re baking with children or toddlers this is a great recipe to do together. There is lots of mashing, mixing, and pouring available for those little hands to help with. If you are baking with kids (toddlers especially) just keep in mind that things will not go perfectly. It helps if you have all the ingredients pre-measured. Spills will happen and messes will be made but I promise it will be fun and a great bonding activity.
How to Make These Banana Nut Crunch Muffins
Preheat the oven to 425F and line 12 muffin tins with liners.
Crunchy Streusel Topping
In a medium sized bowl mix together flour, white sugar, cinnamon, 1/3 cup chopped pecans and melted butter. Mix until well combined, it should have a crumbly texture. Set aside. It's important to make the topping first because the longer it sits out the crumblier the texture becomes.
Muffin Batter
In a large bowl mash the bananas until there are no large pieces left.
Mix in the sugar. Add the egg and vegetable oil and mix till well combined. Fold in the chopped pecans.
In a second medium sized bowl whisk together flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet ingredients. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
Divide batter evenly over 12 muffins cups, filling them 3/4 of the way full. Divide topping over filled muffin cups, gently patting it down into the muffin batter.
Bake for 5 minutes at 425 F. Then lower the oven temperature to 350 F and bake for an additional 15 minutes or until a toothpick in centred into the centre comes out clean.
Let muffins cool in the pan for 10 minutes. Enjoy!
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Banana Nut Crunch Muffins!
If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
MORE BANANA RECIPES TO TRY
- Banana Chocolate Chip Muffins
- Bakery Style Banana Muffins
- Chocolate Chip Banana Bread
- Oatmeal Banana Muffins with Streusel Topping
- Banana Bread
Banana Nut Crunch Muffins
Ingredients
Muffins
- 3 & 1/2 large ripe bananas
- 3/4 C white sugar
- 1 large egg
- 1/3 C vegetable oil
- 1/2 C chopped pecans
- 1 & 1/2 C all purpose flour spooned and levelled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/2 tsp salt
Crunchy Streusel Topping
- 1/4 C salted butter melted
- 1/2 C all purpose flour
- 1/4 C white sugar
- 1/4 tsp ground cinnamon
- 1/3 C chopped pecans
Instructions
- Preheat oven to 425 F and line muffin pan with liners.
Crunchy Topping
- In a medium sized bowl mix together flour, white sugar, cinnamon, 1/3 cup chopped pecans and melted butter. Mix until well combined, it should have a crumbly texture. Set aside.
Muffins Batter
- In a large bowl mash the bananas until there are no large pieces left.
- Mix in the sugar.
- Add the egg and vegetable oil and mix until well combined.
- Fold in the chopped pecans.
- In a second medium sized bowl whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Dump the dry ingredients into the wet mixture. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
- Divide batter evenly over 12 muffins cups, filling them 3/4 of the way full.
- Divide topping over filled muffin cups, gently patting it down into the muffin batter.
- Bake at 425 F for 5 minutes then lower the oven temperature to 350 F and cook for an additional 15 minutes or until tooth pick inserted into the centre comes out clean.
- Cool slightly before eating.
- Enjoy!
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