Pecan Crumble Banana Muffins

Cast is off, now it’s time to muthafriggin bake! And when I say bake, I mean do everything by hand with no help from a machine (besides the oven). Perfect timing cause we bought bananas and weren’t able to finish them before they started getting brown. How many of you are guilty of buying food and forgetting about it? *guiltily raises hand…* We had a few very brown bananas sitting on the counter and I didn’t want to throw them out. Banana bread is the first thing people make when they want to get rid of their ripe bananas – something I didn’t want to bother with. I decided it was sexy muffin time.


Get your baking hats on cause this is a really easy recipe with a delicious outcome!

By all means, use your mixer. I just wanted to do everything by hand just cause I could! 😉

Originally from Allrecipes then tweaked.
Yield: 12 delicious cupcake sized muffins.

Dry ingrediants
1 1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt

Banana mixture
3 medium ripe bananas – mashed to smithereens
1 egg
3/4 C. granulated sugar
1/3 C. canola oil

10 whole pecans – cut into small pieces
1/3 C. packed brown sugar
2 Tbsp. all-purpose flour
1/4 tsp. cinnamon
1/2 Tbsp. butter, softened

Preheat oven to 375 F.

In a small bowl, mix all of the crumble ingredients except for the butter. Next, mix the butter in with a fork, smashing the butter as you’re combining the ingredients. Keep doing this until little balls form. Set aside.


In a large mixing bowl, combine dry ingredients.

In another large bowl, mix the banana mixture ingredients together until well combined. Make sure the banana is mashed enough so that there are no large chunks. Add the banana mixture into the mixing bowl of dry ingredients. Mix until just combined.

Line your cupcake pan and separate the batter evenly. I placed about 1/3 cup of batter into each cup.

Top each cup with a heaping tablespoon of crumble mixture then evenly distribute the rest of the crumble mixture. Make sure the entire top of each cupcake is covered. After all, the crumble is the best part!


Bake in the oven 18-20 minutes or until a toothpick comes out clean.


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