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banana nut muffins with walnut crumble

Banana Nut Muffin Recipe

Bernice Baran
Fluffy and moist one banana nut muffins spiced with cinnamon, studded with chopped nuts and topped with a sugared nut crumble.
4.75 from 16 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Muffins
Cuisine American
Servings 12 large muffins
Calories 436 kcal

Equipment

Ingredients
  

  • 1 cup (250g) mashed ripe bananas 2 medium-large bananas
  • 1 1/4 cup (250g) light brown sugar lightly packed
  • 1/2 cup (120mL) oil any vegetable, olive or avocado oil works
  • 3 large eggs room temperature
  • 3/4 cup (170g) Greek Yogurt
  • 1 Tbsp pure vanilla extract
  • 2 1/2 cups (300g) all-purpose flour spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp cinnamon
  • 2 cups (8oz) pecan halves finely chopped or roughly ground
  • 2 Tbsp granulated sugar for topping *optional

Instructions
 

  • In a small bowl, mash the bananas until they're pureed and there are no more large chunks. Set aside.
    1 cup (250g) mashed ripe bananas
  • In a large bowl, whisk together the sugar and oil until they're well combined.
    1 1/4 cup (250g) light brown sugar, 1/2 cup (120mL) oil
  • Add in one egg and whisk until it’s well combined and has lightened in color, about 30-60 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs
  • Add in the Greek Yogurt, mashed bananas and the vanilla extract and whisk until it’s completely smooth.
    3/4 cup (170g) Greek Yogurt, 1 Tbsp pure vanilla extract
  • In a separate bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon and then whisk it into the wet ingredients, just until the last streak of flour is incorporated.
    2 1/2 cups (300g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 1/2 tsp cinnamon
  • Place the pecans in a food processor and pulse until they're small chunks. Add half of the nuts to the batter and fold them in just until they're evenly distributed.
    2 cups (8oz) pecan halves
  • Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
  • When the hour is almost up, place the 2 Tbsp of granulated sugar in the bowl of the food processor with the other half of the nuts. Pulse for another few seconds, until they're a little more finely ground.
  • Preheat the oven to 425F (218C) and line 12 muffins tins.
  • Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins, filled all the way to the top.
  • Top each muffin with about 1 Tbsp of the sugar nut mixture. Make sure to press it into the muffin batter, around the sides too so they don't all fall off when the muffin grows.
    2 Tbsp granulated sugar
  • Place a cookie sheet larger than the muffin tin underneath the muffin tin in the oven so the crumbles don't fall off and burn on the bottom of your oven.
  • Bake for 5 minutes then reduce the oven temperature to 375F (190C) and bake for 12 minutes, just until the muffins are golden brown and spring back when you press on the center gently.
  • Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Nutrition

Serving: 1gCalories: 436kcalCarbohydrates: 51gProtein: 7gFat: 24gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 42mgSodium: 276mgPotassium: 213mgFiber: 3gSugar: 27gVitamin A: 79IUVitamin C: 1mgCalcium: 118mgIron: 2mg
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