Sep 072011
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Tasty Tuesday – Banana Muffin Recipe

Muffins are such a great food. They’re a portable breakfast-in-your-hand that require no utensils and they also can double as a late-night snack.  They can also fill your kitchen full of a scent so wonderful that you temporarily forget that other foods exist.  These are that kind of muffin.

After I first made these muffins over a year ago they quickly were added to the list of “you must make these every week; every day is also acceptable”.  Everyone in the family loves these; A1 even learned to make them and has baked them quite a few times with friends.  If you’re not around when they come out of the oven you’re probably not getting one.

Banana Nut Crunch Muffins

(adapted from the

For the muffins:

1 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 overripe bananas, mashed
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg, lightly beaten
1/3 cup canola oil
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. cinnamon

For the topping:

1/3 cup packed light brown sugar
2T flour
1/4 tsp. cinnamon
1T butter
1/4 cup chopped walnuts


  • Preheat oven to 375.  Grease jumbo-cup muffin tin(s).
  • In large bowl, whisk together the flour, baking soda, baking powder and salt. In a second bowl, beat together the bananas, sugar, brown sugar, oil, egg, vanilla, nutmeg and cinnamon. Stir the banana mixture into the flour mixture until just combined.
  • Prepare the crumb topping: whisk together the brown sugar, flour and cinnamon. With your fingers, work in the butter until mix resembles cornmeal.
  • Fill muffin cups 1/3 full of batter (I used a cookie scoop to obtain a relatively consistent size); sprinkle with the crumb topping mix, then sprinkle with chopped walnuts.
  • Finish filling muffin cups to about 2/3rds full. Generously sprinkle the tops with more crumb topping mixture and then more chopped walnuts.
  • Bake for 18-20 minutes, until toothpick comes out clean (you may see a little bit of banana, just use your judgment). Cool briefly in pan(s), then remove to wire rack to cool.

Makes 6-12 muffins, depending on how big you make your muffins.  I usually make 6 big ones.

Banana Nut Crunch Muffin Recipe

Don’t they look moist and tasty?  It’s because they. are.  If you make these please let me know what you think!

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About Liza

Liza is a mom (5-year-old daughter, 20-year-old stepson, and 24-year-old stepdaughter) and wife living in Louisville. She loves spending time with her family, visiting the local zoo and parks, as well as planning travel adventures. Cooking and baking, DIY projects and crafts, and coffee - lots and lots of coffee - round out some of her other hobbies.

  6 Responses to “Banana Nut Crunch Muffin Recipe”

  1. Oh my gosh, that sounds so good. I am a BIG bread lover, no matter what form it's in, so I love muffins of all flavors, shapes, sizes, and calorie amounts. lol. Gotta save and try this one. Yum!

  2. yum! I've stumbled and bookmarked!

  3. These look very yummy!

  4. This looks fabulous! :-)

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