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Banana Nut Muffins

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5 from 2 reviews

These amazing banana nut muffins with crumb topping turn out moist, fluffy, and full of banana flavor! Crunchy pecans and a wow-factor crumb topping make these better-for-you muffins taste like a fancy treat!

Ingredients

Scale

Muffins

Crumb Topping

Instructions

  1. Preheat the oven to 350F and line a muffin pan with muffin liners.
  2. In a small bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir to combine the dry ingredients. Set aside.
  3. In a separate small bowl, mash 1 banana with a fork until clumpy, but not pureed. Set aside. If you prefer your banana and nut muffins without chunks of banana, add mashed bananas to the mixer in the next step instead for all the banana flavor but with a smooth texture.
  4. In a bowl of a stand mixer or a large bowl, combine honey, maple syrup, and 1 banana. (Tip: You need ⅓ cup of sweetener total, so to save on dishes, I fill a ⅓ measuring cup halfway with honey and then top it off with maple syrup.) Using the whisk attachment, turn the mixer on medium-low and mix for 3 minutes (or use an electric mixer). The mixture should be very smooth and very well combined when the timer goes off.
  5. Add the remaining wet ingredients of melted butter, Greek yogurt, egg, and vanilla and mix well, scraping down the sides of the bowl if needed.
  6. Fold in the mashed banana and dry ingredients with a spatula until JUST combined.
  7. Divide the batter evenly between 12 muffin cups, filling each about halfway full with 2 heaping Tablespoons of batter. Gently tap the muffin tin on the counter to pop any air bubbles.
  8. Sprinkle the pecans evenly over the muffins.
  9. In either of the bowls you previously used, combine the flour, granulated sugar, brown sugar, cinnamon, and melted butter for the crumb topping. Mix using a fork OR the whisk from the batter.
  10. Using your fingers, pinch some crumb topping and break it apart over the muffins.
  11. Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Notes

  • These banana and nut muffins are best served warm but keep well for a couple of days in an airtight container. They also freeze well in freezer bags.

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