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Banana Nut Muffins

Prep Time20 mins
Cook Time20 mins


  • 2 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup butter melted
  • 2 eggs room temperature
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup milk I use unsweetened almond milk
  • 1 1/2 teaspoons vanilla
  • 3 ripe bananas mashed
  • 3/4 cup chopped pecans

For the topping

  • 1/3 cup packed brown sugar
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oats
  • 1/2 cup chopped pecans


  • Preheat oven to 425 degrees. Line muffin tin with cupcake liners.
  • In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  • In a medium bowl, whisk together the melted butter, eggs, both sugars, milk and vanilla. Mix in the mashed bananas.
  • Pour the wet ingredients into the dry ingredients. Mix until all the dry ingredients are incorporated. Do not overmix.
  • Add in the chopped pecans.
  • Divide evenly amongst the 12 cupcake liners.


  • In a small bowl, combine sugar, flour and butter. Use your fingers or a fork to break apart the butter. Stir in oats and pecans.
  • Sprinkle topping over divided muffins.
  • Bake for 5 minutes at 425 degrees, then lower the oven temp to 375 degrees and bake for an additional 12-15 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool in pan 5 minutes, then remove to wire rack to cool complete.


Baking the muffins at an initial high temperature makes them rise quickly, leading to the bakery-style muffin tops.
Store in airtight container at room temp for up to 3 days.