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.
Pre-heat oven to 350°F and line or grease muffin tins (approximately 7).
Streusel: use a fork to combine the brown sugar, walnuts, cinnamon, butter, and flour. Pea-sized balls or smaller will form. Set aside.
3 Tablespoons brown sugar, 2 tablespoons walnuts, 1 teaspoon cinnamon, 2 tablespoons melted butter, ⅓ cup all-purpose flour, Pinch salt
Muffins: combine the flour, baking powder, baking soda, salt, cinnamon, brown sugar, and granulated sugar in a mixing bowl.
¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon fine sea salt, 1 teaspoon cinnamon, ¼ cup brown sugar, 2 Tablespoons granulated sugar
Mash the banana and whisk it with the melted butter, eggs, and vanilla.
¾ cup mashed ripe banana, ¼ cup melted butter, 1 egg, 2 teaspoon vanilla extract
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.
½ cup walnuts
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.
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.