Banana Crunch Muffins

These banana muffins are gently spiced with cinnamon and nutmeg. Pecans in the topping provide the crunch.

Banana Crunch Muffins
Yield: 6 jumbo muffins Prep 15 mins Bake 375°F 30 mins


Crunch Topping:
  • 1/3 cup all-purpose flour
  • 1/3 cup packed light brown sugar
  • 3 tablespoons unsalted butter, chilled, cut up
  • 1/2 cup pecans, chopped
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 medium bananas, mashed
  • 1 large egg
  • 1/3 cup milk
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted

Make It

1. Heat oven to 375 degrees F. Coat bottoms of one jumbo 6-cup muffin pan, or line with muffin cup liners.

Crunch Topping:

2. In medium-size bowl, combine flour and brown sugar. With two knives, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.


3. In large bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt.

4. In medium-size bowl, whisk together bananas, milk, both sugars and butter until blended. Make a well in flour mixture; put in egg. Stir until ingredients are just moistened.

5. Spoon 2/3 cup batter into each muffin cup; evenly crumble Topping over each. Bake at 375 degrees F for 30 minutes or until toothpick comes out clean. Remove pan to rack to cool for 5 minutes. With metal spatula, release muffins; remove to rack to cool. Makes 6 jumbo muffins.

Nutrition Facts

Amount Per Serving: cal. (kcal): 625, Fat, total (g): 30, chol. (mg): 94, sat. fat (g): 14, carb. (g): 85, fiber (g): 3, pro. (g): 8, sodium (mg): 441, Percent Daily Values are based on a 2,000 calorie diet.