Streusel Topped Cinnamon Apple Banana Nut Muffins

 You know how sometimes you have overly ripe bananas lying around and you say “self, looks like it’s a banana bread day”?

I had one of those days.

Except, I also had apples lying around too. And I didn’t want banana bread.

I wanted muffins.

cinnamon apple banana nut muffins

But not just any muffin. And not just a banana nut muffin. I wanted  Streusel Topped Cinnamon Apple Banana Nut Muffins.

Because I had bananas. And I had apples. And of course, I always have cinnamon.

It’s a mouth full, but it’s no more complicated to prepare than the banana bread you were going to make. For the zillionth time.

And were probably tired of in the first place.

Or, is that just me I’m referring to?

Either way, if you’re going for the glory, you might as well break out your jumbo muffin pan and make them in that.

cinnamon apple banana muffins

Why have a baby muffin,  when you can have a GIANT muffin?

I mean, it’s Friday after all.

cinnamon apple banana nut muffins

Sit yourself down and enjoy with a cup of coffee.

You deserve it.

apple cinnamon banana nut muffins

Moist. Crumbly. Filling.

AND… has TWO fruits in it.

I mean, why not call these things healthy and forget all about the sugar content.

Works for me.

5.0 from 5 reviews
Streusel Topped Apple-Banana Nut Muffins
Prep time
Cook time
Total time
Serves: 4
  • ¼ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • ¾ cup mashed ripe banana
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon ground cinnamon
  • ¼ cup chopped pecans
  • 1 apple, diced
  • Streusel:
  • ½ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into pieces
  • ¼ cup brown sugar
  1. In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon and add to the creamed mixture just until moistened. Fold in the pecans (or other nut of choice) and diced apples.
  2. In a separate bowl, mix together the flour and the cinnamon. Cut in the butter with a pastry blender or fork until it resembles coarse crumbs. Stir in the brown sugar.
  3. Coat jumbo sized muffin tin with cooking spray or use paper liners; fill two-thirds full with batter. Now, top the batter with about 2 tbsp of streusel topping. Less or more depending on how much "crumble" you want on top.
  4. Bake at 350° for about 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.



  1. 1

    Susan says

    Hi Aimee, I don’t see any apples in the recipe. Is that correct? I thought there would be since apples are referenced in the title and in your description.

    • 2


      OH man, Susan good catch!!!! I’m correcting it now! I had one apple leftover from something else, so that’s what I used just one, diced. Sorry about that!!!!

  2. 3

    missy says

    just made these…only had one banana so shredded a green apple in addition to diced red apple…also substituted walnuts for the pecans…they are amazing!!
    thanks for the recipe

  3. 5

    Marlene says

    I was excited about this recipe, so I started doubling it….then realized I didn’t have enough banana. So, I had already cooked oatmeal (made with steel cut oats, apple, dried blueberries) and added enough to make up the difference. Added a bit of apple cider to provide the liquid necessary. (gosh it depends on how sticky your oatmeal is). Also added 1/3 cup of oat cluster granola to a single batch of the topping. Delish! Thanks for the recipe!

  4. 6

    Emily says

    Delicious!!! I had the same exact thought that you did in your beginning commentary…These turned out fabulously moist and delicious!!! Love!

  5. 7

    naomi says

    I followed the recipe religiously and voila .. I .have some nice tasty muffins …love them!!! Yummy yummy could eat all of them but I gotta watch my weight, my husband will surely love these!!

  6. 9

    Christa says

    It’s -20 degrees here today with the wind chills. Of course the kids have another school delay & I was in a breakfast baking mood. Over ripe banana was crying to be used.
    I just mashed the 1 banana with my mixer, right in the bowl after creaming sugars. Who likes to mash & measure bananas? :) No walnuts or pecans on hand, but cashews were available and also the kids preferred nut. Sooo yummy. Thanks for the keeper recipe.
    PS. No big muffin tin – recipe made 8 regular cupcake sided muffins.

    • 10


      Oh my word, that’s chilly!!! I’m over here whining about our 45 degrees. I love all your substitutions and the regular sized make them easier to eat anyway….and last longer. Thanks for letting me know you tried them!!! :)

  7. 11

    Linda says

    I baked this recipe last night and my house smells so good. The recipe is a hit and this will be a keeper. Easy to make and the best thing of all is that it only needs a cup of flour. We’re only two in the house so I do not need a lot of them. By the way, can you freeze them? Thanks for sharing that recipe!

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