Banana Nut Muffins | Life, Love, and Good Food
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Banana Nut Muffins

Banana Nut Muffins - a flavorful breakfast muffin with a brown sugar-cinnamon-pecan Streusel topping
Course Bread
Cuisine American
Keyword banana, muffin, nut
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1
Author sheilathigpen


  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon divided
  • 2 large eggs at room temperature
  • 1 cup brown sugar divided
  • 1/4 cup sugar
  • 1 cup milk
  • 1/3 cup oil
  • 3/4 cup mashed banana 2 small, very ripe bananas
  • 2 teaspoons vanilla
  • 1 cup chopped walnuts or pecans divided
  • 1/2 cup thinly sliced banana for topping


  • In a large bowl, combine flour, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
  • Whisk together eggs, 3/4 cup brown sugar, and white sugar, then add in milk, oil, mashed bananas, and vanilla.
  • Fold wet ingredients into dry ingredients and stir until all the flour is incorporated -- DO NOT over mix or muffins will be tough. Batter will be thick and lumpy. Fold in 3/4 cup chopped nuts.
  • Spoon into prepared muffin tins, filling all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the batter. Place a couple thin slices of banana on each muffin.
  • Bake muffins at 425 degrees for 5 minutes. Reduce oven temperature to 375 degrees and continue to bake for 25-26 minutes, or until tops are lightly golden.
  • Cool in muffin tins for 10 minutes.


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