Banana Nut Muffins with Crumb Topping

posted in: Food, Snacks, Sweets | 0

Muffin Recipes, Easy Recipes

Have a banana handy that’s on the verge of becoming overripe? Put it to good use by whipping up some quick and easy banana nut muffins. With a hint of cinnamon and a bit of sweetness, these muffins are the perfect for an on-the-go breakfast or a small snack. This recipe makes 12 regular size muffins and includes a tasty crumb topping for a little something extra to indulge in.


For Muffins:

  • 1.5 cups all purpose flour
  • 1/2 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 ripe banana (regular size with a few brown spots works best)
  • 1/8 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup water
  • 1/4 cup crushed walnuts

For Crumb Topping:

  • 3 tablespoons butter (melted)
  • 1/4 cup light brown sugar
  • 1/4 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1 tablespoon crushed walnuts


For the Main Muffin Mix:

  1. Preheat oven to 400°F
  2. In a large bowl, mix flour, sugar, salt, baking powder, and cinnamon until the ingredients are evenly blended.
  3. Using a handheld or stand mixer, begin to beat in the egg, banana, vegetable oil, and vanilla extract into the dry ingredients.
  4. Add in 1/2 cup water slowly and continue to beat until the mixture is smooth.
  5. Fold crushed walnuts into the batter with a spatula.
  6. Do not pour batter into muffin tins yet, set the bowl aside and move onto making the crumb topping.

To Make Crumb Topping:

  1. In a separate bowl from the main muffin mix, combine light brown sugar, flour, cinnamon, and walnuts.
  2. Add in 3 tablespoons melted butter and combine to form a sugary, crumbly paste.

In your Muffin Tin:

  1. In a greased muffin tin, add banana-nut batter
  2. Take small handfuls of the sugar crumbles and lightly sprinkle on the top of the muffins. I usually only use about 2/3 of the crumble mix, but you can use as much or as little as you like.
  3. Bake muffins for 12-15 minutes at 400°F. Muffins are ready when they look slightly brown on the edges.

This recipe makes approximately 12 regular size muffins. The muffins can be stored covered at room temperature for 2-3 days, but that’s about the longest they’ve ever lasted in my house.

Muffin Recipes, Easy Recipes

My family really loves these muffins and I hope yours will too! You will also get the added bonus of having a wonderful smelling home while these are baking in the oven.

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