Banana Nut Streusel Muffins
Whether you are spending a cozy morning at home or hosting a special brunch with friends, these Banana Nut Streusel Muffins are an enjoyable treat for any occasion. Packed with a blend of ripe bananas, warm cinnamon, a hint of cardamom, crunchy pecans, and two secret ingredients to make them perfectly moist, these deliciously spiced muffins are topped with a wonderful pecan streusel topping for a delightful crunch in every bite.
To learn how to make this yummy banana nut muffin recipe, see the printable recipe card below or take a look at the recipe video. Want to know a little about the origin of streusel muffins? Visit my Blog Comments & Tips below for details.
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RECIPE
(Printable recipe card below.)
Recipe instructions updated: 10/9/23
BANANA NUT STREUSEL MUFFINS
Ingredients
Instructions
- Place oven rack in the middle of your oven, and preheat oven to 350°F. Line a muffin pan with baking cups/cupcake liners (see Note #2).
- Place a large mesh strainer over a large mixing bowl. Add flour, baking powder, baking soda, cinnamon, cardamom, and salt, then sift dry ingredients through the strainer. Add sugar, and whisk until combined. Using a silicone spatula, make a well in the center of the flour mixture, and set aside.
- In a small bowl, whisk together eggs, olive oil, and vanilla bean paste. In a separate medium mixing bowl, add bananas, and mash thoroughly with a fork until mushy. Add Greek yogurt, and mix to combine, then add egg mixture, and whisk until combined.
- Pour banana egg mixture into the well of the dry ingredients. Add chopped pecans. Using a silicone spatula, fold dry ingredients over into wet mixture, and gently mix until just combined (do not overmix).
- Using a large cookie scoop, scoop batter into prepared muffin tin, and distribute batter evenly, and set aside.
- In a small mixing bowl, add brown sugar, flour, and cinnamon. Using a fork, mix until completely combined. Add chopped pecans, and mix thoroughly until nuts are completely coated. Add melted butter, and mix well until completely coated.
- Spoon streusel topping onto unbaked muffins, distributing evenly. Bake for about 20 minutes (see Note #3) until golden and puffy, or until a toothpick inserted comes out clean. Place the hot muffin pan on a wire cooling rack, and allow the muffins to rest in the pan for 3-5 minutes. Remove muffins and transfer to a wire cooling rack to cool completely. Serve, and enjoy!
Notes
- To find out the best way to aerate flour, just watch the how to video on my Tips & Tricks page for TIP #1 - Aerate & Measure Flour.
- For an easy cupcake hack, just watch the how to video on my Tips & Tricks page for TIP #18 - Easy Baking HACK for Grease-Free Cupcake Liners & Perfect Cupcakes Every Time!
- Baking time will vary depending on your oven and the type of muffin tin you use. To get the perfect moist crumb, I baked these muffins for 20 minutes exactly and used the OXO Good Grips Non-Stick Pro muffin pan, which tends to cook quicker and conduct heat more evenly.
- Best stored at room temperature in large Rubbermaid airtight containers for up to 2-3 days. To extend freshness, refrigerate in an airtight container for up to 5 days. Bring to room temperature before serving.
- Makes 12 servings (1 muffin per serving).
Nutrition Facts
Calories
320.5Fat (grams)
17.99 gSat. Fat (grams)
2.9 gCarbs (grams)
36.33 gFiber (grams)
1.93 gNet carbs
34.42 gSugar (grams)
16.98 gProtein (grams)
5.08 gSodium (milligrams)
248.62 mgCholesterol (grams)
34.59 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
SERVING
VIDEO
How to Make these Delicious Banana Nut Streusel Muffins!
Blog Comments & Tips
Deliciously spiced muffins!
These Banana Nut Streusel Muffins have a wonderfully spiced flavor with a moist and crunchy texture that will steal the show! Packed with ripe bananas, crunchy pecans, cinnamon, cardamom, and a delightful crunchy topping, these muffins are quick to make and sure to brighten up your day. Two untraditional ingredients were used in this recipe. The combination of olive oil and full fat Greek yogurt create added moisture and are much healthier than using butter or vegetable oil.
Since their origination, streusel muffins have become a beloved breakfast and snack option in many parts of the world. Here is a little about the histories of both muffins and streusel topping:
The term "muffin" dates back several centuries and has evolved over time, and is believed to have originated from the Old French word "moufflet," which referred to a soft bread. Muffins have been made in various forms depending on each culture, ranging from yeast-raised bread-like muffins to quick bread muffins. The concept of the modern muffin that we have come to love is a small, individually-sized quick bread, which gained popularity in the USA during the 19th century.
Who doesn’t love streusel?! The origin of streusel can be traced back to German baking traditions, where it was used to add texture and flavor to sweet pastries. Streusel is a German word that means "something scattered or sprinkled." Made from flour, butter, sugar, and often spices, it is typically used as a topping for coffee cakes and muffins.
How do you ensure the best results from this recipe?
My 5 tips to making these Banana Nut Streusel Muffins:
It’s important to use overripe bananas to help sweeten the muffins and bring out a strong banana flavor.
Use a good quality organic extra virgin olive oil. I like using La Tourangelle organic extra virgin olive oil, cold pressed. Or for a great quality and non-organic option, I use Kirkland Signature California extra virgin olive oil.
When adding the wet ingredients to the dry ingredients, make sure to start by folding, then gently mix until just barely combined and the flour disappears. Overmixing will lead to a tough muffin.
Do not overbake. Baking time in recipes always varies depending on each oven and the type of muffin tins you use. Keep a close eye on them and test for doneness with a toothpick inserted in the center.
For my oven and muffin pan, these muffins cooked perfectly in 18 minutes. I used this OXO Good Grips Non-Stick Pro muffin pan, which seems to bake a little faster and conduct heat more evenly. If you are using a silicone muffin pan or standard metal muffin tin, they may take less or more time. Stay close to the oven around the 15 minute mark. Keep your oven light on, and test for doneness only when they appear baked (and not raw) on the top. They could take between 15-25 minutes for some ovens and pans.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to fold the wet ingredients into the dry ingredients, then gently mix until just barely combined.
Adapted from the Banana Bread Muffins recipe by Taste.com.au. I was drawn to this recipe because of their use of olive oil and yogurt, instead of vegetable oil or butter. Olive oil and yogurt are much healthier. Although butter tastes great, it does produce a slightly tougher crumb. So, I pimped up the recipe by adding spices (both cinnamon and cardamom), and replacing the brown sugar with white sugar (gives a better texture), changing some of the quantities, drastically altering the baking time and temperature, and finally adding a delicious streusel topping. My version of this recipe is super tasty!!
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