Banana Nut Crunch Muffins

The weekends are the best part of the week. I love the weekends. I mean, who doesn’t? But even as a stay at home mom there’s something inviting about the weekend (not like babies know to sleep in but whatever). The weekends call for special treats, like some good Banana Nut Crunch Muffins.

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One of the things I enjoy about the weekends is cooking and baking. Dave and I usually whip up something special over the weekend because it’s always easier when there’s more hands and more time. 

Filling the house with the smell of fresh baked muffins or cinnamon rolls in the morning is something that is largely exclusive to the weekend. Few things rival the comfort of a warm, fresh baked muffin and a hot cup of coffee knowing no one has to be anywhere.

I came upon this Banana Nut Crunch Muffin recipe somewhere (mom brain, can’t find it, can’t remember, all I know is it made it into the recipe book), while I was pregnant. I had a mega sweet tooth and baked up a storm to occupy myself in the waning weeks of the third trimester. 

These muffins are so good. They pack a huge banana flavor and are sweet and moist. I always err on the side of extra bananas because I love a hearty, dense banana muffin so don’t be afraid to add that extra overripe banana. The crunchy sweetness on top is sinfully divine on these muffins.

If you’re not into nuts, fear not! The nuts are only in the topping so if you’re looking to bypass the nut or the crunch just leave them out. The topping is perfectly fine sans the nuts and even the oats if you so choose. 

Ingredients

Dry Ingredients

• 1 ½ cup flour
• ¼ tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp cinnamon
  

Wet Ingredients

• 1 stick (½ cup) butter (melted)
• 3 ripe bananas 
• 1 tsp vanilla
• 1 egg
• ⅔ cup sugar

Topping

• ⅓ cup brown sugar
• 2 tbsp flour
• 2 tbsp butter
• ⅓ cup chopped pecans (optional)
• 2 tbsp quick oats (optional)
• ¼ tsp cinnamon (optional)
  

Instructions

1. Preheat oven to 375℉
2. Combine wet ingredients (melted butter, vanilla, egg, bananas, and granulated sugar) in a mixing bowl and whisk gently until combined.
3. Combine the dry ingredients (flour, salt, baking soda, baking powder, and cinnamon) in a separate bowl. 
4. Stir (do not mix/beat with a mixer) the dry ingredients into the wet ingredients. Fold until just combined. Do not over mix. Over mixing will result in a tighter, chewier muffin instead of a light, airy muffin. 
5. Distribute batter into a 12 cup muffin tin lined with cups, parchment, or sprayed with nonstick spray.
6. Soften/semi-melt the butter for the topping. Mix topping together and top each muffin prior to baking.
7. Bake for 18 to 20 minutes until a toothpick comes out clean.

Note: DIY parchment cups

Making your own parchment muffin cups is so easy and it makes your muffins look like they’re fresh from a bakery. Using a ruler and scissors, measure and cut 5×5 inch squares of parchment paper. Find a can or jar that fits inside the muffin tin to mold the parchment paper around to fit into the muffin tin (ex: a can of tomato paste or an 8oz can of soda are perfect for molding the parchment)