These soft, moist banana walnut crumble muffins are packed with ripe bananas and topped with a toasted walnut crumble for the perfect balance of sweet and nutty. Whether you’re enjoying one with your morning coffee or sneaking a snack in the afternoon, these muffins are warm, comforting, and just the right amount of indulgent while still being good for you.
If you are watching your health, you can sub some or all of the oil with plain applesauce and they still come out moist and delicious. I used half oil/half apple sauce and it was perfect. The crumble has a great toasted nutty flavor and just a little sweetness to balance it out.
These muffins are quick to whip up, but you need to use really ripe bananas. That is what gives them the great banana flavor. Did you know you can freeze your super ripe bananas that you didn’t eat? Just peel and break into pieces. Then when you need ripe bananas for cake or muffins, just take as much as you need out of the freezer and thaw in the microwave.
I love muffins and have a bunch of tested and loved muffin recipes here.
Banana Walnut Crumble Muffins
Ingredients
For the muffins:
- 3 1/4 cups AP flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 cup brown sugar
- 2 eggs room temp
- 1 1/2 cups milk
- 3/4 cup canola oil or applesauce or a mix
- 2 medium over ripe bananas
- 1 tsp vanilla
For the crumble:
- 1/2 cup brown sugar
- 1/2 cup AP flour
- 6 tbsp butter melted
- 1 cup chopped walnuts
Instructions
- Preheat oven to 400 and line muffin pan with liners. I made 12 full sized muffins and 24 mini muffins with this batter. You can probably get about 16-20 full sized muffins out of it.
- Whisk together the flour, brown sugar, baking soda, baking powder and a pinch of salt in a bowl. In another large bowl, mash up the banana until it is a paste. Add the milk, vanilla, oil or applesauce , and eggs. Whisk well, Add the dry ingredients to the wet and mix until combined.
- In a small bowl, whisk together the brown sugar, flour and walnuts. Add the melted butter and work it with a fork until it forms large clumps.
- Fill muffin wells about 3/4 of the way full and top with some of the walnut crumble. Bake for about 20 minutes for full sized muffins. 12 or so for mini. Test with a toothpick inserted to make sure there is no raw batter. They should be lightly browned and firm to the touch. Cool for a few minutes, then eat. I liked these best warm. You can reheat them by microwaving for 5-10 seconds. They freeze great.