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Home » Breakfast

Banana Walnut Muffins with Streusel Topping

Last updated on February 23, 2022Originally published February 23, 20227 CommentsSabine

Jump to Recipe

Lots of bananas make these banana walnut muffins incredibly moist, soft, and delicious. The added walnuts and a streusel topping give the muffins extra crunch. The intense banana flavor goes perfectly with the nutty flavor of the walnuts. They are quick and easy to make and perfect for breakfast with your family or on the go. By the way, have you tried my air fryer muffins yet?

Baked banana walnut muffins in a muffin tray

Step-by-step video tutorial

Jump to:
  • Step-by-step video tutorial
  • FAQs
  • Top tips for perfectly moist muffins
  • The secret to well risen muffin tops
  • Walnut alternatives
  • Streusel topping alternatives
  • Freezing instructions
  • More muffin recipes to try
  • Recipe

FAQs

Can you use brown bananas for muffins?

Yes, absolutely. Overripe, fermented black bananas work best in muffins because they add a strong, sweet banana flavor to the muffins. Black bananas may not be pleasant to eat because of the strong smell of alcohol and fermented taste, but they are great for baking like banana bread, banana cake, or banana cupcakes.

How to quickly ripen bananas

If you only have fresh yellow bananas, you can quickly ripen them by baking them in the oven at 300°F (149°C) for about 30-40 minutes until black and soft. Let them cool to room temperature before using them in this recipe.

Close up of a muffin that is cut open in half and topped with butter and a banana slice

Top tips for perfectly moist muffins

  • Measure the weight of the bananas you use for the batter rather than sticking to a specific number of bananas for consistent results every time.
  • Be careful not to use more flour than indicated. To measure the flour properly, fluff it up with a fork, then spoon it into the measuring cup and level with the back of a knife.
  • Do the toothpick test to check doneness. Remove the muffins from the oven as soon as a toothpick comes out dry.

The secret to well risen muffin tops

Be sure to bake the muffins at 425°F (218°C) for the first 5 minutes to kickstart the baking powder and get the muffins rising quickly from the start. This initial high heat makes for perfect muffin tops. Also, don't overfill the muffin liners to avoid the batter spilling over the edges. I fill mine almost full but not all the way.

Three muffin liners filled with muffin batter and streusel topping

Walnut alternatives

I add 1 cup of walnuts to the muffins, but if you don't like walnuts or can't eat walnuts, you can add any other kind of mix-ins instead or leave them out. Be it a different type of nut, blueberries, chocolate chips, peanut butter chips, or a combination of these, I recommend adding a maximum of 1.5 cups total.

Streusel topping alternatives

The buttery streusel topping is crunchy (because of added walnuts!) and tastes like cinnamon, but you can replace it with other toppings if you like. These banana walnut muffins are also great with an oat crumble topping, a sprinkle of coarse sugar and chopped walnuts, or sliced banana on top.

Freezing instructions

Tightly wrap the cooled banana walnut muffins in plastic wrap and store them in freezer bags or containers for up to 2 months. To thaw, unwrap, and let come to room temperature for 1-2 hours. Reheat in the microwave for 15-20 seconds if desired.

Four muffins stacked over each other

More muffin recipes to try

If you love sweet breakfast, you've come to the right place. Here are my favorite muffin recipes loved by my family, friends and readers around the world.

  • Blueberry Muffins
  • Carrot Cake Muffins
  • Chocolate Muffins
  • Chocolate Banana Muffins
  • Banana Chocolate Chip Muffins
  • White Chocolate Muffins

Recipe

Baked banana walnut muffins in a muffin tray

Banana Walnut Muffins with Streusel Topping

5 from 6 votes
Author Sabine Venier
Calories: 258kcal
Servings: 18 muffins
Prep 20 minutes
Cook 16 minutes
Total 36 minutes
Print Pin Rate
Lots of bananas make these banana walnut muffins incredibly moist, soft, and delicious. The added walnuts and a streusel topping give the muffins extra crunch. The intense banana flavor goes perfectly with the nutty flavor of the walnuts. They are quick and easy to make and perfect for breakfast with your family or on the go.

Ingredients
 
 

Muffins

  • 2 cups all-purpose flour, spooned and leveled
  • 2 ½ teaspoon aluminum-free baking powder
  • ½ teaspoon salt
  • 1 â…“ cups mashed overripe bananas
  • ½ cup sugar
  • ½ cup mild vegetable or canola oil
  • 2 large eggs
  • ½ teaspoon cinnamon
  • 2 teaspoon vanilla extract
  • 1 cup walnuts, chopped
  • 1 medium-sized ripe banana, cut into small chunks

Streusel topping

  • ½ cup all-purpose flour, spooned and leveled
  • â…“ cup packed dark brown sugar
  • 2 tablespoon walnuts, finely chopped
  • ½ teaspoon cinnamon
  • ¼ cup cold unsalted butter, cut into small chunks

Instructions

  • Preheat the oven to 425°F (218°C). Line two 12-well muffin pans with about 18-20 paper liners and set aside.
  • In a medium bowl, stir together the flour, baking powder, and salt and set aside.
  • In a large mixing bowl, using a whisk, mix together the mashed bananas, sugar, and oil until well combined, about 1-2 minutes. Then add the eggs, cinnamon, and vanilla and stir to combine, about 1 minute. Add the flour mixture and whisk until thoroughly combined, about 1 more minute. Then fold in the walnuts and banana chunks just to incorporate and set aside.
  • In a small bowl, use your fingers to combine the flour, brown sugar, walnuts, cinnamon, and butter until the mixture is crumbly. Do not overwork. Otherwise, it will become a paste rather than crumbs.
  • Spoon the batter into the prepared paper liners until almost full and top with the streusel. You will end up with about 18 muffins.
  • Bake at 425°F (218°C) for 5 minutes. Then, leaving the oven door closed, lower the heat to 350°F (177°C) and bake for another 11-13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and let cool in the pan for 15 minutes. Then transfer to a wire rack and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Video

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Nutrition

Calories: 258kcalCarbohydrates: 29gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 27mgSodium: 119mgPotassium: 150mgFiber: 2gSugar: 13gVitamin A: 126IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Course Breakfast
Cuisine American
Keyword banana muffins with streusel topping, banana nut muffins, banana walnut muffins
Did you make this recipe?Leave a feedback and rate this recipe!
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About Sabine

Sabine is a professional baker, cookbook author, and award-winning food photographer.

Reader Interactions

Comments

  1. Sharon J Mattson

    June 24, 2021 at 5:37 pm

    5 stars
    These Banana Nut Muffins are the BEST EVER and i have been baking for a long time!!! I did have to add more flour and a little brown sugar to get a crumble for the top. That has happened to me in the past and i do use a scale, not sure why. Maybe the altitude.. But again Sooooo AMAZINGLY Delicious.. Can't wait to try more of your recipes!!

    Reply
  2. Vienna

    January 06, 2021 at 3:14 pm

    5 stars
    I made them exactly according to the recipe and they are amazing. I might try making them with an oat streusel topping next time. This is the first time I’ve made anything from the blog but it was a complete success - I’m excited to try more of your recipes! Thanks!

    Reply
  3. Priscilla

    December 25, 2020 at 11:23 am

    5 stars
    Great recipe! Turned out moist and delicious! Was also quick and easy to make.

    Reply
  4. Anessa Petteruti

    July 05, 2018 at 2:49 pm

    Wow; these look so amazing!!! 🙂 YUM

    Reply
    • Sabine

      July 05, 2018 at 3:37 pm

      Thank you so much, Anessa!

      Reply
  5. Trisha

    July 05, 2018 at 1:35 pm

    5 stars
    I've just taken them out of the oven and tried one. I love everything about it. And the house smells so good!

    Reply
    • Sabine

      July 05, 2018 at 1:48 pm

      That the house smells sweet is one of the best parts of baking. Thank you so much for your feedback, Trisha!

      Reply

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Portrait photo of Sabine Venier

Hi, my name is Sabine Venier! I’m a cookbook author and food blogger. Here on Also The Crumbs Please you will find my collection of treasured family recipes.

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