Fluffy and fragrant banana muffins studded with toasted pecans and topped with a cinnamon-y streusel! So good, you guys!
Prep Time:15 minutes
Cook Time:27 minutes
Total Time:42 minutes
Yield:12 muffins 1x
Category:Breakfast, Brunch, Snack
2 C all-purpose flour
1 C sugar, divided (reserve 1/4 C for topping)
2 1/4 tsp baking powder
1/2 tsp salt
3 ripe bananas
1 stick of unsalted butter, melted and cooled, divided (reserve 1 TBS for the topping)
2 large eggs
1/4 C plain greek yogurt (see notes)
2 tsp vanilla extract
1 1/2 C pecans, toasted and chopped, divided (reserve 1/2 C for the topping)
1/4 C packed light brown sugar
1 TBS cinnamon
Preheat your oven to 400 degrees and line a muffin pan with reusable silicon liners or muffin cups.
For the streusel topping, combine 1/4 C sugar, 1/4 C brown sugar, 1 TBS butter, 1/2 C toasted and chopped pecans, and 1 TBS cinnamon in a bowl and set aside.
For the muffins,whisk the flour, the remaining 3/4 C sugar, baking powder, and salt together in a large bowl. Place the bananas in a medium bowl and mash with a fork; to the bananas, add the remaining 7 TBS of melted butter, eggs, yogurt, and vanilla and whisk to combine. Fold the banana mixture into the flour mixture until just combined. Fold in the remaining 1 C of pecans. Do not overmix; the batter will be lumpy.
Using a 1/4 C measuring cup as a scoop, fill the muffin cups. Sprinkle streusel mixture evenly over top of each filled muffin cup. Bake for 27 minutes. Enjoy!
I used 2% fat yogurt and I like to let it sit out for 10 minutes or so before adding it to the mix – otherwise, it causes the melted butter to solidify again. Just take the yogurt out of the fridge before you begin and you’ll be all set.