Banana Nut Muffins with Crumb Topping square

Banana Nut Muffins with Crumb Topping

These amazingly moist and delicious banana muffins have tons of sweet banana flavor and a nice crunch from chopped pecans. Easy to make, complete with bakery-style muffins tops, and piled high with a crunchy crumb topping. Great for breakfast or snacks and on the table in just 30 minutes. 

Course Breakfast
Cuisine American
Keywords banana muffins, banana nut muffins, banana nut muffins with crumb topping
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 392 kcal
Author Linda Warren


  • 3-4 ripe bananas about 1 heaping cup, mashed
  • 1/4 cup salted butter melted (if using unsalted butter, up salt amount to 1/4 teaspoon)
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 eggs
  • 1/4 cup buttermilk
  • 1 to 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chopped nuts chocolate chips or peanut butter chips

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4-1/2 teaspoon cinnamon optional
  • 1/8 teaspoon salt
  • 1/4 cup butter very cold
  • Garnish: Confectioner's Sugar


  1. Preheat oven to 425 degrees. Either spray a 12-cup muffin pan with nonstick spray or line with cupcake liners.
  2. In a medium bowl, mash bananas.
  3. Add melted butter and oil and mix well.
  4. Stir in both sugars then eggs, buttermilk and vanilla extract.
  5. In a large bowl, combine flour, baking soda, baking powder and salt.
  6. Add wet ingredients to dry ingredients and fold over until just combined.
  7. Fold in chopped nuts, chocolate chips or peanut butter chips.
  8. Divide batter evenly between 12 muffin cups.

Prepare crumb topping

  1. In a medium bowl, combine flour, brown sugar, salt, cinnamon if using and very cold butter.
  2. Using a fork, mash all ingredients together. I use my hands after that and work the mixture together until it resembles coarse crumbs.
  3. Using your hands, sprinkle crumbs on top of muffin batter.
  4. Bake muffins for 8 minutes at 425 degrees then lower temperature and continue baking for another 7 minutes.
  5. Test for doneness by inserting toothpick in center of muffin. If it comes out clean or with very few crumbs, the muffins are done. If not, place back in oven for another minute or two.
  6. Place muffin pan on wire rack and let cool for 10 minutes.
  7. Once cool enough to handle, remove muffins carefully from muffin pan and let cool remainder of way on wire racks.
  8. Once cool, sprinkle with confectioner's sugar.

Recipe Notes

Suggestions & tips for making these banana muffins your own. 

Nutrition Facts
Banana Nut Muffins with Crumb Topping
Amount Per Serving
Calories 392 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g45%
Cholesterol 48mg16%
Sodium 208mg9%
Potassium 257mg7%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 30g33%
Protein 5g10%
Vitamin A 305IU6%
Vitamin C 2.6mg3%
Calcium 61mg6%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.