Simple Banana Streusel Muffins from Scratch

This is an easy go-to recipe for banana nut muffins with streusel topping. Best of all, it’s versatile and delicious! 

This is a short and sweet recipe, one with little chit-chat! I plan to get right to the recipe. So, what are we waiting for? Let’s go!

Banana Streusel Muffin Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients you might already have on hand. 

FOR THE MUFFINS

• 3 over-ripe bananas
• 1 cup granulated sugar
• 1 egg
• ¾ cup mayonnaise
• 1 teaspoon vanilla extract
• 1 ½ cups all-purposed flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup chopped pecans

FOR THE STREUSEL

• ½ cup (1 stick) butter, room temperature
• ½ cup chopped pecans
• ½ cup brown sugar (packed)
• 1 cup all-purpose flour

How to Make Banana Streusel Muffins from Scratch

Make the Muffins:

Preheat oven to 350 degrees Fahrenheit. 

Prep muffin pan with nonstick spray. This recipe makes 15 muffins so you’ll need two pans. 

Place bananas in a large mixing bowl and mash them lightly. 

Add sugar, egg, mayo, and vanilla. Mix well. 

The batter will look loose at this point but don’t worry. 

Add flour, baking powder, and salt. 

Mix until combined. 

This is not a thick batter but don’t worry. It thickens as it sits. 

Now add the chopped pecans. Fold them in. 

Use an ice cream scoop to transfer batter to the muffin tins. 

Make the streusel: 

Combine room temperature butter, brown sugar, chopped pecans, and flour in a bowl and mix well. 

Use your fingertips to add pinches of the streusel on top of the muffin batter. 

Use the palm of your hand to lightly press the streusel into the batter. 

Place in preheated 350 degree oven and bake for 30 - 35 minutes or until golden brown. 

Remove and place on wire rack to cool. 

Remove from pan. 

Serve and enjoy. 

Store leftovers in airtight container. They should stay fresh for 4-5 days. You can refrigerate them for 5-6 days or freeze them up to two months. 

What to Expect from this Recipe

This is my go-to recipe for banana bread. I love the addition of mayonnaise in place of oil or butter. It adds extra flavor that you just don’t get, otherwise. I’m also a fan of the streusel on top, though it’s not a “crispy” one (if that makes sense). It’s more of a topping than a streusel, now that I think about it. Whatever you call it, it’s lovely. These are muffins you will be proud to serve. And they’re very filling and tasty, too! Have one for breakfast, for an afternoon snack, or even as a dessert! 

Variations on this Recipe

There are so many ways you can change this up! Here are some favorite suggestions: 

Coconut: Add half a cup to the batter and the streusel. Yum! 

Chocolate chips: Add half a cup to the batter for a sweet flavor. 

Berries: Add half a cup to the mix for an added bit of sweetness. 

---

That’s it for this recipe, friends! I told you I was going to keep it short and sweet! 

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

Loved this recipe? Get more like it straight to your inbox. Sign up for our newsletter now!

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.