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Close up image of Bakery Style Banana Nut Muffins.

Bakery Style Banana Nut Muffins


Try this easy recipe for jumbo Bakery Style Banana Nut Muffins. The perfect breakfast snack. These muffins are moist and have a crunchy sweet streusel topping.


1 and 1/2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/8 tsp. cinnamon

1/2 tsp. salt

3 ripe bananas, mashed

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg, lightly beaten

1/3 cup melted butter, cooled

1/2 cup chopped walnuts (or pecans)

Streusel Topping

1/3 cup brown sugar

2 tbsp. all-purpose flour

1/8 tsp. cinnamon

1 tbsp. cold butter

1/2 cup chopped walnuts (or pecans)


  1. Preheat oven to 425°F. Grease 6 jumbo muffin tins. (or use paper cups)
  2. Melt the butter and set it aside to cool.
  3. In a large mixing bowl, combine all-purpose flour, baking soda, baking powder, salt and cinnamon.
  4. In a separate bowl, combine mashed bananas, granulated sugar, brown sugar, beaten egg and melted butter.
  5. Add banana mixture to dry ingredients and stir just to combine. Do not over mix. 
  6. Divide batter evenly into six jumbo muffin tins.
  7. Streusel topping: In a small bowl, combine brown sugar, all-purpose flour, cinnamon and butter. Cut in with pastry blender or with clean hands until mixture is crumbly.
  8. Add in walnuts and mix well to combine. 
  9. Sprinkle generously on top of muffins.
  10. Bake in 425°F oven for 5 minutes. Reduce heat to 350°F and bake for another 20-25 minutes. Test with toothpick or cake tester. It should come out clean when inserted in the centre of the muffin.
  11. Remove from muffin tins and cool on wire racks.


  1. Storage: Cool muffins and store in covered airtight container at room temperature for up to three days. Alternatively, you can store cooled muffins in the refrigerator for up to one week.
  2. Freezing: To freeze muffins for up to two months, place cooled muffins in Ziplock bag or freezer-safe container.
  3. Other variations:  
  4. stir in one cup of fresh or frozen berries. Blueberries, blackberries, diced strawberries, raspberries and frozen chopped cranberries would be delicious in this muffin.
  5. chocolate chips - white or dark. Chopped white or dark chocolate in chunks.
  6. 1 cup of dried cranberries
  7. other nuts - pecans or almonds
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven. Baked
  • Cuisine: American


  • Serving Size: 1 jumbo mufin
  • Calories: 534
  • Sugar: 47.9 g
  • Sodium: 435.2 mg
  • Fat: 21.5 g
  • Saturated Fat: 9.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 82.2 g
  • Fiber: 3.2 g
  • Protein: 7.2 g
  • Cholesterol: 63.4 mg

Keywords: Bakery Style Banana Nut Muffins