Confession time: I definitely buy bananas to let them half rot on my counter just so I can make these Banana Pecan Muffins! I know that sounds weird and strange, but it’s true! I mean how can you resist a warm, moist, nutty and crunchy muffin?
This recipe came about one cold night when all I wanted was something sweet but not full of sugar that was semi-healthy. I happened to have an old banana muffin recipe and decided to spice it up, literally, with some cinnamon and nutmeg. Then added some pecans and a streusel topping and voila! a low sugar(ish) muffin was born.
I decided to use only half of the sugar of my original recipe and add maple syrup instead. It does add a nutty compliment to the pecans, so I actually now prefer the maple syrup to the full addition of sugar. If you happen to like your muffins a little sweeter, then feel free to add 2/3 cup of sugar and omit the maple syrup.
To make sure your muffins aren’t tough and chewy, be sure to mix your wet and dry ingredients together until just combined. The batter should be a bit lumpy so don’t worry if it is not smooth. I use an ice cream scoop to ensure that my muffins are all the same size and bake evenly. This recipe will give you exactly 12 muffins if you use an ice cream scoop to fill your pan.
This topping is to die for! You can definitely add different nuts, or extra spices to make this to your likings. I like a traditional streusel with a dash of cinnamon on mine. Make sure to add at least 1 Tablespoon to each muffin before baking. I add a little extra on mine because I love the extra crunch!
When your muffins are done baking, make sure to let them cool for at least 10 minutes, 20 if you can wait! This is important so that the crumble doesn’t fall off — which it will if you don’t wait for it to set!
If you’re not counting calories or on some silly diet, then make sure you cut that muffin in half and slather on some butter. I promise you, these will not disappoint!
Hope you enjoy and let us know if you try out any of our recipes by posting in the comments or sharing your food pics on Instagram with #sflfoodie and #strollinforlattes ! For more delicious treats, check out our Recipes here!
Banana Nut Muffins with a Pecan Crunch
Your new favourite go-to muffin! Enjoy the sweet and nutty flavour of the muffin topped with a decadent crunchy pecan top. A favourite for breakfast or a sweet treat at any time of the day!
- 1 1/2 Cups Flour
- 1 Cup Pecans chopped
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Ground Nutmeg
- 1 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- 1/4 Teaspoon Salt
- 3 Ripe Bananas mashed
- 1/3 Cup Sugar
- 1 Egg
- 1/3 Cup Maple Syrup
- 1 Tablespoon Vanilla
- 1/2 Cup Melted butter
PECAN CRUNCH TOPPING
- 1/3 Cup Brown Sugar packed
- 2 Tablespoons Flour
- 3 Tablespoons Butter Room Temperature
- 2 Tablespoons Oats
- 1/3 Cup Pecans chopped
- 1 Dash Cinnamon optional
Preheat oven to 375 degrees. Line a muffin pan with paper liners.
Combine flour, cinnamon, nutmeg, pecans, baking soda, baking powder, and salt in a large bowl.
In a separate bowl, mix together mashed bananas, sugar, egg, vanilla, maple syrup and butter. Add in flour mixture and stir just until combined. (Do not overmix or muffins will be tough) Divide batter evenly over 12 muffin cups.
In a small bowl combine flour, brown sugar and butter until mixed. Stir in oats, cinnamon and pecans. Divide topping over muffins.
Bake 18-20 minutes or until a toothpick comes out clean.
Wait ten minutes, remove muffins from pan and let cool on a wire rack.
PS: Some of our posts contain affiliate links and partnerships, which means if you purchase or sign up – Strollin for Lattes may get something in return. As always..all opinions, ideas and reviews are entirely our own.