Banana Nut Streusel Muffins . . . delicious for breakfast or snack!
Have you ever had overripe bananas and wondered what to do with them? Well that was me today. So, I decided to search Pinterest, the internet, and different bloggers I follow to get some ideas as to what to make with them. I didn’t want to make a banana bread, and muffins seemed to call my name.
One of the recipes I found was for Banana Macadamia Nut Muffins on the Brown Eyed Baker’s blog. I also found another banana muffin with streusel on another site. So, I combined the two and make a Banana Nut Streusel Muffin, and it turned out to be delicious!!!
Making the Banana Nut Streusel Muffins . . .
I made some changes to Michelle’s recipe, because I either didn’t have the ingredients hers called for, or we prefer something different.
- Her recipe used macadamia nuts, as you can tell by the name. We prefer pecans, so I substituted pecans for the macadamias.
- The ingredients for her recipe called for the macadamia nuts to be toasted. I did not toast the pecans, though I thought about it. I was concerned that they would get too brown while the muffins were baking.
- Dark brown sugar is called for in Michelle’s recipe. Since I usually have light brown sugar on hand, I used that. I don’t know if it really makes much difference.
Also, her recipe did not have the streusel topping, which I added. The streusel topping was simply, flour, sugar, cinnamon, butter, and I added about 1/2 cup of chopped pecans.
Once the batter is poured into the muffin cups, the streusel is sprinkled on.
Then, it’s BAKE TIME!
As you can see, the muffins baked beautifully and perfectly in the 25 minutes. When in doubt, check with a wooden pick, which I did:) About the time the muffins came out of the oven, Lynn called. So, I took a picture, sent it to him, then proceeded to eat a warm Banana Nut Streusel Muffin. Totally.Out.Of.This.World! The muffins were moist, almost a cross between a banana bread and a cupcake. These are definitely Keepers in my book!
Would you prefer Banana Nut Muffins with or without the streusel topping?
Banana Nut Streusel Muffins Recipe
- 1½ cups all purpose flour
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground nutmeg
- 3 large bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter, melted and cooled
- ¼ cup milk
- 1 large egg
- 1 cup pecans, chopped
Ingredients for Streusel:
- 6 tablespoons sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- Remaining pecans (about 1/2 cup)
- 1 1/2 tablespoons butter, cut in small chunks
Instructions for Muffins:
- Preheat oven to 350 degrees. Place paper muffin liners in muffin pan cups or spray with nonstick cooking spray.
- In a mixing bowl, mix together the flour, baking soda, salt and nutmeg into a large bowl on the lowest speed until combined well.
- In a separate medium bowl, whisk together the mashed bananas, both sugars, melted butter, milk and egg. Pour over the dry ingredients and mix on LOW to combine.
- Add half of the chopped pecans to the batter and fold gently just until combined.
- Divide the batter evenly between the muffin cups. (I used a 2-inch cookie scoop which was the right amount for each muffin cup.)
- Make Streusel Topping by combining sugar, flour, cinnamon and remaining pecans together in a bowl. Then cut the butter in with a pastry blender.
- Sprinkle the Streusel Topping on top of the batter in the muffin cups.
- Bake until golden brown, about 25 minutes. Check to see if the muffins are done by inserting a wooden pick near the center of the muffins.
- Let cool in the muffin pan for about 10 minutes, then remove to a wire rack to cool completely.
NOTE: You can store these muffins at room temperature for 2-3 days, or you can freeze them once they are completely cooled up to 3 months.)