Have you ever looked at those sad, brown bananas on your counter and felt a little spark of joy? I know it sounds funny, but that’s where the magic begins. That’s the start of something truly delicious, like these incredible Banana Bread Muffins.
Forget complicated recipes. This is all about simple, comforting flavor that fills your whole house with the most amazing aroma. It’s the perfect weekend project or a quick bake for a busy week. Let’s turn those bananas into a treat everyone will love.
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Why You’ll Love This Recipe
Honestly, what’s not to love? These aren’t just any banana muffins. They are a wonderful cross between a classic banana bread and a coffee shop style muffin. It’s the best banana muffin recipe for so many reasons.
First, the texture is just perfect. They are so moist and tender on the inside, thanks to the banana and pumpkin puree. It’s a combination that works beautifully together, creating a soft and delightful bite every single time.
Then there is that topping. Oh, that topping! We are talking about delicious Banana Muffins With Crumb Topping. The crunchy, buttery pecan streusel adds a wonderful contrast to the soft muffin. It’s that little extra something that makes them feel special.
They are also incredibly easy to make. You don’t need a fancy stand mixer or any special equipment. A couple of bowls and a whisk will do the trick. It’s a fantastic recipe for beginner bakers or when you want a rewarding bake without a lot of fuss.
And let’s talk about convenience. These muffins are the ultimate grab and go snack. They are a perfect quick Breakfast Banana Bread alternative for busy mornings. Just grab one or two on your way out the door for an instant tasty breakfast.
Ingredients
The ingredients for these Banana Bread Muffins are simple and wholesome. Here is what you will need to gather before you start baking.
For the Muffins
- 1/2 cup white whole wheat flour
- 1 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 2 ripe bananas
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup almond butter
- 1/3 cup coconut palm sugar
For the Crumb Topping
- 1 cup pecans, chopped
- 1/3 cup almond flour
- 2 tbsp coconut palm sugar
- 1/8 tsp sea salt
- 2 tbsp butter, melted
Step-By-Step Instructions
Ready to get baking? Following these simple steps will give you perfect Banana Bread Muffins every time. It’s easier than you think!
Step 1: Get Ready to Bake
First things first, let’s get the oven ready. Preheat it to 350 degrees Fahrenheit. While it’s heating up, prepare a standard 12 cup muffin tray. Go ahead and place paper cupcake liners in each cup. This makes cleanup so much easier later.
Step 2: Mix the Dry Ingredients
In a large bowl, you are going to combine all your dry ingredients for the muffins. That includes the flours, baking soda, baking powder, cinnamon, and nutmeg. Give everything a good whisk. This step is important because it makes sure all the leavening agents are evenly distributed.
Step 3: Prepare the Wet Ingredients
Now grab a medium bowl. It’s time to mash those ripe bananas. You can use a fork for this. The more brown spots on your bananas, the sweeter and more flavorful your muffins will be. Once they are mashed, add the rest of the wet ingredients: the pumpkin puree, eggs, almond butter, and coconut palm sugar.
Whisk everything together until it is well combined and looks smooth. A little tip, if you want it extra smooth, you can put all the wet ingredients into a blender and give it a quick blend. This works great if your almond butter is a bit stiff.
Step 4: Combine Wet and Dry
Pour the wet mixture into the large bowl with the dry ingredients. Use a wooden spoon or a spatula to stir everything together. You want to mix just until it is combined. Be careful not to overmix the batter. A few lumps are perfectly okay. Overmixing can make the muffins tough.
Step 5: Make the Crumb Topping
This is the best part! In a small bowl, combine the chopped pecans, almond flour, coconut sugar, and sea salt. Now pour in the melted butter. Use your fingers to mix it all together. Pinch the mixture to create larger crumbs. This topping is what makes these the best Banana Muffins With Crumb Topping.
Step 6: Fill and Top the Muffins
Now it’s time to assemble your Banana Bread Muffins. Spoon the batter into the prepared muffin liners. You should fill them about three quarters of the way full. This gives them room to rise without spilling over.
Generously sprinkle the streusel topping over each muffin. Don’t be shy here! After you add the topping, gently press it down into the batter. This helps the crumb topping stick to the muffins while they bake.
Step 7: Bake to Perfection
Place the muffin tray into your preheated oven. Bake for about 20 minutes. You’ll know they are done when a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell absolutely heavenly.
Once they are done baking, let the muffins cool in the pan for a few minutes. Then, carefully transfer them to a wire rack to cool completely. Waiting is the hardest part, I know!
How To Store Leftovers
If you happen to have any leftover Banana Bread Muffins, storing them is simple. You want to make sure they stay fresh and moist. The key is to let them cool completely before you put them away. Storing them while they are still warm can make them soggy.
Once they are at room temperature, place them in an airtight container. You can leave them on the counter for up to five days. I like to place a paper towel in the bottom of the container to absorb any extra moisture. It really helps keep them perfect.
These muffins also freeze wonderfully. To freeze them, place the cooled muffins on a baking sheet and pop them in the freezer for about an hour. Once they are solid, transfer them to a freezer safe bag or container. They will keep for up to three months. When you want one, just let it thaw on the counter or warm it up in the microwave.
Tips
Want to make sure your Banana Bread Muffins turn out amazing every single time? Here are a few extra tips from my kitchen to yours.
The riper the banana, the better. Seriously. Those bananas that are almost completely black are your best friends for this recipe. They are sweeter and have a much more intense banana flavor. They also mash up very easily.
Do not overmix the batter. I mentioned this before, but it is so important. When you mix flour with liquid, it develops gluten. A little gluten is good, but too much will make your muffins dense and tough instead of light and fluffy.
Feel free to customize! This is a great base recipe. You could add a half cup of chocolate chips to the batter for an extra treat. Or, if you are not a fan of pecans, you can swap them for walnuts or even chopped almonds in the topping.
Make sure your baking soda and baking powder are fresh. These ingredients help the muffins rise. If they are old, they lose their power, and you might end up with flat, dense muffins. A good rule of thumb is to replace them every six months.
Conclusion
There you have it! A simple, delicious recipe for Banana Bread Muffins that is sure to become a family favorite. It’s a wonderful way to use up ripe bananas and create a wholesome treat that’s perfect for any time of day.
Baking should be fun and rewarding, not stressful. This recipe proves that you can make something incredibly tasty with just a few simple ingredients and a little bit of time. It’s truly the best banana muffin recipe for a reason.
So go ahead, give these a try. I promise you will love the soft, moist muffin and the crunchy, sweet topping. Happy baking!
FAQ
Can I Make These Muffins Gluten Free?
Yes, you can. To make this recipe gluten free, I recommend using a good quality one to one gluten free baking flour blend in place of the whole wheat flours. The texture might be slightly different, but they will still be delicious.
What If I Don’t Have Pumpkin Puree?
No problem at all. If you don’t have pumpkin puree, you can substitute it with an equal amount of unsweetened applesauce, sweet potato puree, or even just more mashed banana. The flavor will change slightly, but the muffins will still be moist and tasty.
Can I Use a Different Nut in the Topping?
Absolutely! The pecan crumb topping is fantastic, but feel free to switch it up. Chopped walnuts or sliced almonds would be a great substitute. If you have a nut allergy, you could even use rolled oats and a little extra flour to create a delicious nut free crumble.
How Do I Know When My Bananas Are Ripe Enough?
For the best Breakfast Banana Bread or muffins, you want very ripe bananas. Look for bananas that have a lot of brown or black spots on the peel. They should be soft to the touch and very fragrant. The darker they are, the sweeter they will be.
Banana Bread Muffins
These aren’t just any banana muffins; they’re the perfect cross between classic banana bread and a coffee shop treat. Incredibly moist and tender, they’re topped with a crunchy, buttery pecan streusel that makes them feel extra special. Easy to make with just a couple of bowls, they’re the perfect grab-and-go breakfast or snack.
Requirements
Ingredients
Instructions
- Preheat oven to 350°F and line a standard 12-cup muffin tray with paper liners.
- In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon, and nutmeg.
- In a medium bowl, mash the ripe bananas. Add the pumpkin puree, eggs, almond butter, and coconut palm sugar. Whisk until well combined and smooth.
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon or spatula just until combined. Do not overmix.
- For the crumb topping, combine chopped pecans, almond flour, coconut sugar, and sea salt in a small bowl. Pour in the melted butter and mix with your fingers to create crumbs.
- Spoon the batter into the muffin liners, filling them about 3/4 full. Generously sprinkle the crumb topping over each muffin and gently press it down.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas (with lots of brown spots) for the best flavor and sweetness.
Do not overmix the batter; a few lumps are okay. Overmixing can make the muffins tough.
Feel free to customize by adding chocolate chips or swapping pecans for walnuts or almonds.
Nutrition
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