Who doesn’t love a good banana nut muffin for a quick breakfast or afternoon snack? This simple muffin recipe includes cinnamon, toasted pecans and some whole wheat flour – perfect compliments to the sweetness the banana imparts. The Oat Crumble – a classic topping for muffins, teacakes, and slab pies – is made with a few ingredients and about 5 minutes of your time. It’s a simple step that is absolutely worth it for the sweet, crunchy texture it adds.
Feeling adventurous? You can swap the toasted pecans for any other soft, toasted nut you prefer. Walnuts or cashews are great. If you want to splurge, toasted macadamia nuts are unreal. You can also take the sweetness up a notch by adding some chocolate or peanut butter chips. Alternatively, small dried fruit like raisins (regular or golden), chopped dates or apricots are another way to add another naturally sweet dimension to these already fantastic muffins.
Note: This recipe can be easily adapted into a banana nut crumble teacake by dividing the batter into 2 – 9″ loaf pans, lowering the oven temp by 25˚ F and cooking longer (90–120 min).
Number of Units: 15 muffins / Unit Weight: 150 grams / Total Weight: 2250 grams
|MUFFIN BATTER||Baker’s %||Weight||Volume|
|Organic “Beehive” All-purpose Flour||75||329 g||2 ⅓ c|
|Organic Whole Wheat “Hi-Pro Fine” Flour||25||110 g||¾ c|
|Cinnamon||1.4||6 g||2 ¼ tsp|
|Salt||2||9 g||1 ½ tsp|
|Baking Soda||1.8||8 g||1 ¾ tsp|
|Butter, melted||56||246 g||1 c + 1 tbsp|
|Organic Sugar||98||430 g||2 c + 2 tbsp|
|Bananas, medium, peeled||167||731 g||8 ½ bananas|
|Eggs, large||35||153 g||3 eggs|
|Vanilla Extract||2||9 g||2 tsp|
|Maple Syrup||5||22 g||1 tbsp|
|Pecans, toasted & cooled||45||197 g||1 ½ c|
|Mix||First 5 dry ingredients together|
|Combine||Butter, sugar & bananas until bananas are dime size|
|Add||Eggs, vanilla, and maple syrup|
|Gradually||Add dry ingredients into wet in 3 stages|
|Add||Nuts (and any other inclusions) until combined|
|Dividing||15 – 150 g muffins|
|Baking*||30–45 min @ 350˚ F|
*Baking time and temp can vary depending on oven.
|OAT CRUMBLE||Baker’s %||Weight||Volume|
|Organic “Beehive” All-purpose Flour||100||52 g||¼ c + 2 tbsp|
|Light Brown Sugar||100||52 g||¼ c|
|Rolled Oats||64||33 g||⅓ c|
|Salt||2||1 g||¼ tsp|
|Butter, cold||100||52 g||¼ c|
|Total||366||190 g||~1 c|
|Mixing Type||By hand – with pastry cutter or butter knives|
|Combine||Cut in, then rub until crumbly|
|Dividing||~16 g or 1 tbsp per muffin|
Active Time: 20 min / Baking Time: 30–45 min / Total Time: 50–65 min
If you’re planning to top with Oat Crumble, make that first (see below).
Then, preheat your oven to 350˚ F and make the muffin batter.
Combine the flours, cinnamon, salt, and baking soda together until uniformly mixed. Set aside.
Mix melted butter, sugar and bananas together with a wooden spoon until the bananas are broken down into smaller pieces, about the size of a dime.
Add the eggs, vanilla extract, and maple syrup to the banana mixture and mix gently until incorporated.
Add the dry ingredients into the wet in 3 stages, mixing slowly until fully combined. Then add the toasted (and cooled!) pecans. If you’re planning to add any other inclusions such as chocolate chips, do so here.
Once all the ingredients have been combined, measure the batter into muffin cups and top with Oat Crumble.
Bake for 30–45 min or until a toothpick inserted in the middle of a muffin comes out clean.
Cool on wire racks for at least 10–20 minutes before digging in.
Feel free to make larger batches and keep in a freezer for up to three months.
Add all of the ingredients into a large mixing bowl.
Using a pastry cutter or two butter knives, begin cutting the butter into the dry ingredients.
As the butter begins warming slightly and becomes pliable, start using your hands to rub the butter into the flour & oat mixture until a coarse texture is achieved. Set aside until ready to top muffins.