Adapted from Granny’s Banana Nut Bread, these banana nut muffins with a perfect pecan streusel are warm and fluffy with a crunchy pecan muffin top. Easy and perfect for any morning, slap some Irish butter on top and enjoy every minute.

What is not so funny about this muffin (lol)was the trial run of the recipe. Well, what happened was I overfilled the sugar in the streusel. The sugar bellowed over and onto the bottom of my oven. The alarms went wild in the house at about 6:30 in the morning during Spring Break, haha! The teenagers weren’t excited and took a sad 10 minutes to get out of their rooms to complain. Don’t worry; I fixed the recipe so this does not happen to you!! This is just my life 😅. Shit happens.

Let’s make this Banana Nut Muffin with Pecan Streusel! (With video)

Directions for the Muffin Mix:

Step One:

Preheat your oven to 375 degrees. Lightly spray a 12-muffin pan with Pam. Gather the ingredients, two bowls (a small one for egg whites and a larger one for streusel), and your mixer (hand mixer or stand mixer).

NOTE: This is a good time to throw together your streusel (below)—I like to start it first so it finishes up faster 😉 !

Step two:

In your stand mixer, cream the sugar and butter until light and fluffy. Add beaten egg yolks and mix well.

Step three:

Sift flour and baking soda together over the bowl (to save you one more bowl to clean). Add buttermilk and blend until incorporated. Once you see it combined, stop blending to prevent over-beating.

Step four:

Fold in mashed bananas (and pecans, if desired) and egg whites. Pour 1/2 cup at a time into the pan—about 3/4th full. Add streusel to the top, making sure the top is coated and mounded off the top. Bake for 20-25 minutes until a butter knife dips into it smoothly without batter.

Directions for the Pecan Streusel Topping:

Step One:

Add oats, cinnamon, nutmeg, and sugar in a medium bowl.

Step two:

With a fork or pastry cutter, cut in cold butter until small and medium butter balls are formed. Add chopped pecans to the crumble.

Step three:

Add to the top of the muffin batter. I like to make mounds so that when the muffin top cooks, it is round and crunchy (and not on the side of the pan).

Alternative Muffin mix Ingredients:

Don’t worry…I won’t tell Granny you used these in her recipe. (it’ll be our little secret!)

Gluten Free? I love to sub Bob’s Red Mill 1:1 flour alternative. Just make sure to add about a 1/2 cup more buttermilk to the recipe so it stays fluffy.
No buttermilk? Use the highest fat milk you have—half and half, whole, or even 2% and add 1 tbsp to 2 cups of milk
Egg-free? Use chia seeds as an alternative. A trick to thickening chia seeds is adding a tbsp of water to 4 tbsp of chia seeds. For each egg, sub 2 tbsp chia seeds.
Want a health nut banana nut muffin version? Add an assorted seed mix to the batter such as sunflower seeds, flax seed, chia, and/or pecans…YUM!

Keeping for later/storage:

Want to freeze? Let the muffins cool completly, then put onto a pan in the freezer for 20 minutes. Once they are semifrozen, add to a bag or container and reheat in the microwave later. You can also stack directly into a air-tight container and into the freezer (can come out frozen together, so keep apart if possible)
Want to save for later? Keep on the counter for up to 2 days (in a bread box) or in a paper bag. Refrigerate up to 4 days. Freeze up to 2 months.

Enjoy your moist and fluffy muffin!

This is literally one of my favorite muffins in the world! I support entirely taking this muffin to a girlfriend’s house, gathering, or having company wake up to this piece of glory. Thanks, Granny, for the good start to the recipe. May the good food live forever!!

Let me know your thoughts below 👇!!

Yours truly,

Lisa-loo-hoo-from-Franny-cazoo. (Clearly unmedicated)

Also, you must check out one of my original posts about Granny’s Banana Bread. I made it a great debate—new recipe vs. the old recipe…who will win???