Banana Nut Muffins with Pecan Streusel
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 4.8 (13)

Banana Nut Muffins with Pecan Streusel

NUTRITION · PER SERVING34M COOK
CAL 21%·PRO 11%
CARBS 46G44% OF CAL
3G FIBER0G ADDED0G INTRINSIC19G OTHER24G TOTAL SUGAR
FAT 25G53% OF CAL
11G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Soft and fluffy banana muffins topped with a buttery pecan streusel and cinnamon vanilla glaze. They're tender, moist, and sweetly banana-forward. Good for breakfast or as a snack.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 cups unbleached all-purpose flour ((240 grams))
  • 4 overripe bananas
  • 1.5 tsp baking soda
  • ½ tsp salt
  • ¾ cup brown sugar ((150 grams))
  • ¾ cup unsalted butter ((12 TBSP or 170 grams or 6 oz))
  • 2 eggs
  • 1 tsp pure vanilla extract
  • ½ cup finely chopped pecans
  • 5 TBSP unsalted butter
  • ¾ cup finely chopped pecans
  • ⅓ cup all purpose flour
  • ⅓ cup light brown sugar
  • ½ tsp ground cinnamon
  • ⅛ tsp salt
  • ⅓ cup powdered sugar
  • 1-2 TBSP milk
  • ¼-½ tsp pure vanilla extract (or to taste)
  • ⅛ tsp cinnamon (or to taste)
PREP
15M
SODIUM
299MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.