Irresistible Banana Nut Muffins Recipe with Easy Streusel

There’s something magical about the smell of freshly baked banana nut muffins wafting through the kitchen—it’s like a warm hug in muffin form. These irresistible banana nut muffins with streusel topping have been my go-to recipe for years, and every time I bake them, they disappear faster than I can say “breakfast is ready!” Whether it’s the moist banana base, the crunch of toasted nuts, or the buttery streusel crown, each bite feels like pure comfort. Trust me, once you try these, they’ll be your new favorite too.

I first crafted this recipe during one of those “use-up-the-ripe-bananas” moments, and it’s since become a family favorite. What makes these muffins truly special is the combination of flavors and textures—sweet, nutty, buttery, and oh-so-satisfying. And that streusel topping? It’s the cherry on top. Plus, they’re pretty foolproof, so even if you’re not a seasoned baker, you can whip these up without a hitch.

Perfect for brunch, a mid-afternoon snack, or meal prep for busy mornings, these banana nut muffins are a little bit indulgent and a whole lot of delightful. Let’s get baking!

Why You’ll Love This Recipe

• Quick & Easy: You can have these muffins ready in under an hour, including prep and baking time.
• Moist & Fluffy: The bananas add natural sweetness and moisture, while the nuts give them a satisfying crunch.
• Simple Ingredients: No fancy pantry items here—you probably already have everything you need.
• Perfect for Any Occasion: These muffins are ideal for breakfast, brunch, or as a snack on the go.
• Crowd-Pleaser: Everyone loves these muffins, from kids to adults. They’re guaranteed to disappear quickly!
• That Streusel Topping: The buttery, crumbly topping takes these muffins to the next level and makes them undeniably irresistible.

Unlike other banana nut muffin recipes, this one has the perfect balance of banana flavor without being overly sweet. The streusel topping adds a bakery-quality touch that makes them look and taste like they came straight out of a café. And let’s be honest—there’s something so satisfying about biting into a muffin with that crunchy, buttery topping. These muffins aren’t just good; they’re the kind that makes you close your eyes and savor every bite.

Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a flavor-packed treat. Here’s what you’ll need:

• For the Muffins:
• 2-3 ripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup whole milk (or almond milk for a dairy-free option)
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup chopped walnuts or pecans (toasted for extra flavor)
• For the Streusel Topping:
• 1/3 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 3 tbsp unsalted butter, cold and cubed

If you’re missing an ingredient, don’t worry! You can easily swap things out—like using pecans instead of walnuts or adding a splash of vanilla extract for extra flavor.

Equipment Needed

• Muffin tin (standard size, 12 cups)
• Mixing bowls (one large, one medium)
• Whisk
• Fork (for mashing bananas)
• Spatula
• Measuring cups and spoons
• Cooling rack

If you don’t have a muffin tin, you can use silicone baking cups or even bake this as a loaf—it’s super versatile. And if you don’t have a cooling rack, just let them cool on a plate or cutting board.

Preparation Method

1. Preheat your oven: Set it to 375°F (190°C) and line your muffin tin with paper liners or lightly grease it with cooking spray.
2. Prepare the streusel topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Add the cold, cubed butter and use a fork or your fingers to mix until crumbly. Set aside.
3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Combine the wet ingredients: In another bowl, mash the bananas until smooth. Stir in the eggs, melted butter, granulated sugar, brown sugar, and milk until fully combined.
5. Bring it all together: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Avoid overmixing—it’s okay if there are a few lumps.
6. Add the nuts: Fold in the chopped walnuts or pecans, ensuring they’re evenly distributed throughout the batter.
7. Fill the muffin cups: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Top with streusel: Sprinkle a generous amount of streusel topping over each muffin.
9. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a cooling rack.

Cooking Tips & Techniques

• Don’t overmix: Mixing too much will make the muffins dense instead of fluffy.
• Use ripe bananas: The riper, the better—they add natural sweetness and moisture.
• Toast your nuts: Toasting walnuts or pecans enhances their flavor and adds a delightful crunch.
• Chill the streusel: If your kitchen is warm, refrigerate the streusel for 10 minutes before adding it to the muffins.
• Check for doneness: Use a toothpick or skewer to test—if it comes out clean, your muffins are ready.

Variations & Adaptations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
• Dairy-Free: Use almond milk and dairy-free butter for the streusel.
• Chocolate Banana Muffins: Add 1/2 cup of chocolate chips to the batter for a decadent twist.
• Seasonal Additions: In the fall, try adding a pinch of nutmeg or cloves for a warm, spiced flavor.
• Personal Twist: Swap the walnuts for shredded coconut or dried cranberries for a tropical vibe.

Serving & Storage Suggestions

Serve these muffins slightly warm with a pat of butter or a drizzle of honey for extra indulgence. Pair them with a cup of coffee or tea for a cozy breakfast or snack.

To store, keep the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. When reheating frozen muffins, pop them in the microwave for 20-30 seconds or warm them in the oven at 300°F (150°C) for 5-7 minutes.

Nutritional Information & Benefits

Each muffin is approximately 210 calories, with 9g of fat, 3g of protein, and 28g of carbohydrates. Thanks to the bananas, these muffins provide a good source of potassium, while the nuts add healthy fats and fiber.

They’re a great option for a quick breakfast or snack, and you can feel good knowing they’re made with wholesome ingredients. Just keep in mind the streusel adds a bit of indulgence—because balance is key, right?

Conclusion

If you’re looking for the perfect banana nut muffin recipe, this is it. These muffins are moist, flavorful, and topped with a buttery streusel that makes them irresistible. Whether you customize them with your favorite nuts or enjoy them as is, they’re sure to become a household favorite.

Give this recipe a try and let me know how it turns out! I’d love to hear your feedback, see your variations, or even answer any questions you have. Don’t forget to share this recipe with friends and family—it’s too good not to!

Happy baking, and remember—the best muffins are the ones made with love.

FAQs

Can I use frozen bananas?

Yes! Just thaw them and drain any excess liquid before mashing.

Can I make these muffins without nuts?

Absolutely! Simply leave out the nuts or replace them with dried fruit or chocolate chips.

How do I make the muffins lighter?

Use cake flour instead of all-purpose flour for a softer texture.

Can I double the recipe?

Yes, this recipe doubles beautifully. Just ensure you use a large enough mixing bowl!

What’s the best way to reheat these muffins?

Warm them in the microwave for 20-30 seconds or in the oven at 300°F (150°C) for 5-7 minutes.

Print