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Streusel Topped Cinnamon Apple Banana Nut Muffins

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It’s so crazy to me that these Streusel Topped Cinnamon Apple Banana Nut Muffins are single-handedly one of the most popular recipes on this website. Whenever I forget about them, someone will comment on them and they remind me how good things can often come from dumping all kinds of things into a bowl and baking them. 

Which is what happened with these 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.

Apple Cinnamon Banana 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, and they should probably just be called Kitchen Sink Muffins, but the name tells you what they are, and they are no more complicated to prepare than the banana bread you were going to make. For the zillionth time.

Apple Cinnamon Banana Muffins

And were probably tired of in the first place.

Oh, 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.

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

I mean, it’s Friday after all.

Apple Cinnamon Banana Muffins

Sit yourself down and enjoy with a cup of coffee.

You deserve it.

Moist. Crumbly. Filling.

AND…..it has TWO fruits in it.

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

Works for me.

Streusel Topped Cinnamon Apple Banana Nut Muffins

Streusel Topped Cinnamon Apple Banana Nut Muffins

Yield: 4-6
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

A great use for ripened bananas and a twist on breakfast muffins.

Ingredients

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup mashed ripe banana
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup chopped pecans
  • 1 apple, diced
  • Streusel:
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 1/4 cup brown sugar

Instructions

    In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. In a separate bowl, combine the flour, baking powder, salt, baking soda and cinnamon; add to the creamed mixture just until moistened. Fold in the pecans (or other nut of choice) and diced apples.


    In a small 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. Set aside.


    Coat a 4 cavity jumbo-sized muffin tin (or a 6 cavity regular tin) with cooking spray or use paper liners; fill two-thirds full with batter. Top the batter with about 2 Tbsp of streusel topping. Less or more depending on how much "crumble" you want on top.


    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.

© Aimee
Category: BREAKFAST & BRUNCH
 
The streusel is optional, but I love the crunch it gives. If you’re watching your sugar, feel free to omit it. 
And if you ARE in the mood for traditional banana nut muffins, these are my favorite: Bakery Style Banana Nut Muffins. Like blueberries? These are a keeper: Quick & Easy Blueberry Muffins. 
Aimee

Southern born and raised, Aimee enjoys living life in the deep South with husband Brian and Cavalier King Charles Spaniels Milo, Murph, Tucker, newest addition Queen Bea + their occasional foster dog. A graduate of Louisiana College, she once haphazardly traded in a career in corporate insurance for the aprons and ovens of her kitchen. AimeeBroussard.com is the online diary of her journey as an award-winning cookie creator and three-time cookbook author.

17 Comments

  1. 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.

    1. 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. hi-
    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
    missy

    1. Hi Missy! I’m so glad the recipe worked for you and you enjoyed them. Thank you for letting me know!!! PS: Walnuts= yummy substitution!!!

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

  5. 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. 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.

    1. 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. 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!

  8. I made these this morning for my 15 month old. I left out the nuts and added nutmeg. I only put the topping on the ones for Mom and Dad. My little one is gobbling them up. This is an awesome toddler treat, thank you!

  9. I had one banana that was way too ripe so I searched recipes to see what I could do with it. I hate throwing bananas away. This recipe is now one of my favorites!

    1. I am so glad you loved the recipe! It’s perfect for when you don’t have multiple bananas that you need to use. I, too, hate throwing bananas away!

  10. Aimee my husband and I are trying to cut down on carbs and so I used almond flour, monk fruit and Splenda brown sugar
    Doubled the recipe and yum!

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