Crumb-topped banana pecan muffins are moist, sweet, and delicious.
Banana muffins are just as wonderful as banana bread, but even easier. Adding in crunchy pecans gives them a great contrast of flavor and texture. For years, I was absolutely anti-nut in muffins, breads, cookies…really any baked good. I have since come around to them, and pecans are easily my favorite.
These are great as a snack or sweet treat anytime.
Elements
Flour, Baking Powder, Baking Soda: Provide the structure and rise for the muffins.
Salt: Enhances the flavor.
Butter: Provides flavor and richness.
Sugar: Adds sweetness to the recipe.
Egg: The egg adds richness and structure to the muffin.
Vanilla Extract: Adds great flavor.
Bananas: This is the time for those brown, overripe bananas. They are perfect in baked goods. I keep them in the freezer until I use them.
Pecans: I buy the bags of chopped pecans. I also give the pecans another rough chop so no large pieces remain.
Brown Sugar & Cinnamon: Brown sugar and cinnamon create the crunchy topping.
Preparation:
If you have your bananas in the freezer, pull them out to thaw. I will pull both my bananas and the egg. It is much easier to combine ingredients when everything is the same temperature. Once the bananas are thawed, mash with a fork until only small lumps remain.
Preheat your oven. Combine the dry ingredients and set aside. Melt the butter on the stovetop or in the microwave for an easy option. I place the butter in a glass microwave-safe bowl.
Let the butter cool slightly and stir in the sugar. The sugar will help bring the butter down to room temperature. You would not want to add the egg to hot butter as it might start to scramble. I love scrambled eggs, but not in a muffin. 😉
Add the egg, vanilla, and mashed bananas. Fold in the dry ingredients and chopped pecans. Divide evenly into 12 muffin cups.
Combine the brown sugar and cinnamon and sprinkle evenly onto the tops of the muffins. Bake until set and lightly browned.
Enjoy these crumb-topped banana muffins warm or at room temperature. If you love banana muffins, try this oatmeal version for a wholesome breakfast or snack!
Crumb Topped Banana Pecan Muffins
Ingredients
- 1¾ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup butter melted
- ¾ cup sugar
- 1 egg room temperature
- ½ tsp vanilla extract
- 3 large very ripe bananas
- ¾ cup pecans chopped
- 2 Tbsp brown sugar
- ¼ tsp cinnamon
Instructions
- Preheat oven to 375° F. Prep muffin tins.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, mash the bananas with a fork until only very small chunks remain.
- Melt the butter in a large bowl. Add the sugar and stir, then beat in the egg, vanilla, and mashed banana.
- Add the dry ingredients and stir just until moistened.
- Fold in chopped pecans.
- Fill muffin cups to nearly full.
- In a small bowl, stir together brown sugar and cinnamon. Sprinkle the mixture evenly over the muffin batter.
- Bake for about 20 minutes, until muffins are lightly browned and spring back when touched.