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Get the Recipe 30-Minute Banana Nut Muffins with Streusel
These Banana Nut Muffins with Streusel are everything you've dreamed of and more. Overripe bananas, crunchy walnuts, and the best crumble topping. Pair this quick breakfast treat with your favorite cup of coffee and a slather of warm butter. All you need is simple pantry ingredients and 30 minutes.
Prep Time
13 mins
Cook Time
13 mins
Total Time
30 mins
Servings: 8 muffins
Calories: 281 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Streusel (optional):
- 3 3 Tablespoons brown sugar
- 2 2 tablespoons walnuts finely chopped
- 1 1 teaspoon cinnamon
- 2 2 tablespoons melted butter
- ⅓ ⅓ cup all-purpose flour
- Pinch Pinch salt
Muffins:
- ¾ ¾ cup all-purpose flour
- ½ ½ teaspoon baking powder
- ½ ½ teaspoon baking soda
- ¼ ¼ teaspoon fine sea salt
- 1 1 teaspoon cinnamon
- ¼ ¼ cup brown sugar
- 2 2 Tablespoons granulated sugar
- ¾ ¾ cup mashed ripe banana 1 large or 2 small
- ¼ ¼ cup melted butter cooled
- 1 1 egg
- 2 2 teaspoon vanilla extract
- ½ ½ cup walnuts finely chopped
Instructions
- Pre-heat oven to 350°F and line or grease muffin tins (approximately 8).
- Streusel: use a fork to combine the brown sugar, walnuts, cinnamon, butter, and flour. Pea-sized balls or smaller will form. Set aside.
- Muffins: combine the flour, baking powder, baking soda, salt, cinnamon, brown sugar, and granulated sugar in a mixing bowl.
- Mash the banana and whisk it with the melted butter, eggs, and vanilla.
- Add the wet ingredients to the bowl of dry ingredients. Once it’s halfway mixed together, fold in the chopped walnuts until just combined. Don’t overmix.
- Using a cookie or ice cream scoop, divide the batter between the muffin tins, approximately ¾ full.
- Divide the streusel evenly on top of each muffin, pressing down lightly.
- Bake for 17-20 minutes, until edges are slightly golden brown and tops bounce back when lightly touched. Remove from the pan and let cool on a cooling rack before storage.
- Store muffins in an airtight container at room temperature for up to 2 days, then transfer to the fridge, for up to 3 days. Muffins can be frozen, too! Thaw at room temperature or at 50% power in the microwave until warmed through.
Cup of Yum
Notes
- This recipe was updated in 2023 to be halved and with slight adjustments for improved flavor. Use the 2x feature above to double the recipe for a full batch.
Nutrition Information
Serving
1muffin
Calories
281kcal
(14%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
43mg
(14%)
Sodium
248mg
(10%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
16g
(32%)
Vitamin A
307IU
(6%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8muffins
Amount Per Serving
Calories 281
% Daily Value*
| Serving | 1muffin | |
| Calories | 281kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 248mg | 10% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 307IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.