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  • 1 and 1/2 cups 188g all-purpose flour, spoon & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large ripe bananas about 1 and 1/2 cups mashed
  • 6 Tablespoons 85g unsalted butter, melted
  • 2/3 cup 135g packed brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons 30ml milk
  • 1 cup pecan pieces

Streusel Topping

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • pinch salt
  • 8 tablespoons cold butter cut into small cubes


  • Preheat oven to 425°F.
  • In a large bowl mix the streusel ingredients, using your fingers or a pastry cutter to crumb the mixture. Set aside.
  • Spray a 6-count jumbo muffin pan with nonstick spray or use cupcake liners.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
  • In a large bowl, mash the bananas.
  • On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
  • Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
  • Fold in the nuts.
  • Add 3/4 cup of the batter into each liner.
  • Top with a generous amount of streusel.
  • Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F.
  • Bake for an additional 20-25 minutes or until a toothpick inserted in the center comes out clean.