These super moist Banana Nut Muffins are topped with a cinnamon walnut streusel. Lots of fresh banana chunks and walnuts are packed into these muffins. Super easy to make! With video.
Bananas are my second addiction (number one is chocolate). Maybe I was a monkey in a previous life.
You can find here a lot of banana recipes on my blog. The most of them are different banana bread versions but just one banana muffins recipe. I had to fix that.
These Banana Nut Muffins
- are moist and soft
- have an intense cinnamon flavor
- come with a dense but soft texture
- have a super intense banana flavor
- are topped with an irresistible cinnamon walnut topping
- are loaded with walnuts and fresh banana chunks!!
It is my new favorite muffins AND banana anything recipe! The chance that you are going to love this recipe is very high. If you love bananas, you will love these Banana Nut Muffins recipe.
If you don’t like bananas (how is that possible?!) um… well, then you probably won’t love this recipe that much. But if you wouldn’t love bananas, you wouldn’t have searched for this recipe anyway?
Easy – easier – Banana Nut Muffins
This recipe is very, very easy. I don’t even think that you can make anything wrong or that they couldn’t turn out well, as long as you stick to the recipe.
The ingredients are combined one after another, and you don’t need an electric mixer. Just a whisk. Don’t overmix at any step, just until combined. The whole process will take less than 15 minutes including making the streusel.
In these Banana Nut Muffins are mashed bananas and also banana chunks to have the most intense banana flavor possible.
To have different textures, I added 1 cup of chopped walnuts. They give the muffins a nice crunch.
Isn’t it just awesome when you bite into a muffin, and it is not just overwhelmingly delicious but has different textures too? It is proofed that people love to have different textures in their food.
So in this case, you bite into the soft and moist muffin and have a little crunch because of the walnuts. The topping is sweet, has an intense cinnamon flavor, and comes with a little extra crunch on top.
The topping contains flour, brown sugar, cinnamon, butter, and walnuts. I chopped the walnuts for the topping very finely, but this is up to your preference. You can chop the walnuts roughly if preferred.
Although this Banana Nut Muffins recipe is not declared as healthy, it is not a bad choice either, when craving something sweet. Nuts and bananas have lots of vitamins and provide a lot of health benefits. The sugar amount is decreased compared to my other muffins recipes because the bananas are sweet enough on its own.
If you want to save some calories and sugar, then replace the topping with walnuts or oats.
I need to point out again why this Banana Nut Muffins recipe is just awesome:
- you can eat them for breakfast
- also as dessert
- spread thickly with butter
- drizzle with honey
- smear chocolate spread all over it
- EAT WITH PEANUT BUTTER!!
- or eat them without anything
How do you eat your muffins?
If you try this Banana Nut Muffins recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like Bananas Foster Cake, Soft and Moist Chocolate Banana Muffins, Best Chocolate Banana Coconut Bread Recipe, Easy Banana Cake with Nutella Frosting, or click here to see all recipes.
These super moist Banana Nut Muffins are topped with a cinnamon walnut streusel. Lots of fresh banana chunks and walnuts are packed into these muffins. Super easy to make! With video.
- 2 cups all-purpose flour (240g)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 10.5 oz mashed bananas (300g)
- 1/2 cup granulated white sugar (100g)
- 1/2 cup vegetable oil (120ml)
- 2 large eggs
- 1/2 tsp cinnamon
- 2 vanilla beans* (or 2 tsp vanilla extract)
- 1 cup walnuts, chopped (130g)
- 1 medium-sized ripe banana, cut into small chunks
- 1/2 cup all-purpose flour (60g)
- 1/3 cup brown sugar (67g)
- 1/8 cup walnuts, chopped (16g)
- 1/2 tsp cinnamon
- 1/4 cup cold butter, cubed (56g)
Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 19-20 muffin liners. Set aside.
Combine flour, baking powder, and salt in a small bowl. Set aside.
Make the muffins: In a large mixing bowl stir with a whisk mashed bananas and sugar just until combined. Slowly stir in vegetable oil just until combined. Add eggs, cinnamon, and vanilla* and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step. Fold in walnuts and banana chunks just until combined. Set aside.
Make the streusel: (Chop walnuts very finely or roughly to your preference) In a large bowl combine flour, sugar, walnuts, cinnamon, and butter and mix together with your fingers until you have a crumbly mixture.
Divide batter into muffin liners and sprinkle with streusel on top. Fill liners almost full. You will get about 19-20 muffins. Bake for 5 minutes at 425°F (220°C) then lower the temperature to 350°F (175°C) and bake additional 11-14 minutes or until a toothpick in the center comes out clean. Don't overbake otherwise, your muffins will end up dry. Let cool for about 10 minutes then transfer to a wire rack to cool completely. Store leftovers in an airtight container at room temperature up to 3 days.
Recipe Video
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.
This isn’t fair, Sabine. Lately, I think you “hacked” my brain and found my taste buds’ deepest desires. I see from your other commentor that she must have set out to bake these as soon as you posted them. My problem is this in regards to your past few recipes: With your PB Chocolate Chip Oatmeal cookies, I get held up at the bowl of raw dough and chocolate chunks you photographed; with your Blackberry pie, I stop and stare at the beautiful fresh blackberries; and then with must be one of my all-time favorites is the pre-baked picture of peanut butter swirl on the brownies from over a week ago. OMG. I can’t even get to the full recipe because your pictures are too beautiful and mouth-watering. I want to eat the dough before it even goes in the oven. Now you just made banana muffins–with STREUSEL! We are two like-minded monkeys. I eat 2 bananas with peanut butter everyday, but that last shot of drizzled honey over the muffin is making me want to book a flight to Austria to stand outside your kitchen window and just inhale the aroma. Thanks for sharing your healthy eating habits a few posts back–you are a fascinating person who has obtained the ever-elusive balance to living a healthy and happy life. (Sorry for the long comment;)
Ups, sorry for hacking your brain, Amanda 😉 You are the best!! Thank you so much for your ongoing support. Reading one of your lovely comments makes me always beyond happy. I know exactly what you mean with the brownies batter which doesn’t survive the oven. I’m also one of those “have-to-try-the-batter-if-it-is-good” gals. There are flavors which never get boring like PB, banana, or chocolate. We are definitely two of a kind! You are always welcome, just tell me when the plane arrives. (:
Wow; these look so amazing!!! 🙂 YUM
Thank you so much, Anessa!
I’ve just taken them out of the oven and tried one. I love everything about it. And the house smells so good!
That the house smells sweet is one of the best parts of baking. Thank you so much for your feedback, Trisha!