leanna's banana muffins
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Lately, our family has been enjoying this wonderful banana muffins recipe. These moist banana muffins have a mouth-watering crunchy topping of finely chopped nuts and raw sugar. There really is no better way to enjoy banana bread!

nut and raw sugar topped banana muffins pinterest image

The pecans (or walnuts, if you prefer) get a bit toasted on top during baking which adds so much flavor. The crunchy top really makes these muffins top-notch, and the best banana muffins recipe, in my humble opinion.

They really don’t take long to whip up, and they go mighty well with a hot cup of coffee with cream.

I enjoyed baking these this past Saturday while the early morning sun was coming in through the windows. The house smelled so good for the rest of the morning.

banana muffin ingredients
mixing butter, sugar, and eggs

This recipe yields 12 muffins. You can learn how to make the banana muffins using the printable recipe card at the end of this post.

I used half whole wheat flour to make them a little more healthy, but if you don’t have whole wheat flour on hand, you can surely use all-purpose.

sprinkling nuts on muffin batter
muffins sprinkled with nuts and raw sugar and ready to bake

Can I sprinkle the tops with regular white sugar?

I recommend using raw sugar for the crunchy top on your muffins because it’s coarse and adds texture. Coarse sanding sugar would also work.

If you use white granulated sugar, it will just dissolve into your muffin batter while baking–it will not add crunch.

Tips for making Nut & Raw Sugar Topped Banana Muffins

  • Grease your muffin pan with butter or cooking spray, or use paper liners to prevent your muffins from sticking.
  • Use ripe bananas so your muffins have enough sweetness.
  • I like to quickly mash my bananas by using the beaters of my hand mixer to begin mashing (while the mixer is off) then turning the mixer on low speed to finish them off.
  • For the best texture, don’t over-mix your batter.
  • Use a large cookie scoop to quickly and evenly distribute the batter in your muffin pan.
  • Allow the muffins to cool in the pans for at least 10 minutes to prevent them from sticking when you remove them.
  • These muffins freeze really well for a quick breakfast another day! Simply place a frozen muffin on a microwave-safe plate and heat on high for 20-30 seconds or until warm.
finished banana muffins

Mmm, can you almost smell them? I hope your family enjoys these as much as we do!

More breakfast recipes you will love:

If you make this recipe and love it, I would be so grateful if you would come back to leave a star rating and a comment. Your feedback is very appreciated!

Follow me on Instagram @aberlehome and tag me on your photo to show me what you made!

leanna's banana muffins

Nut & Raw Sugar Topped Banana Muffins

Yield: 12 Muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Additional Time: 10 minutes
Total Time: 38 minutes

Moist banana muffins with a crunchy topping of finely chopped nuts and raw sugar.


  • ½ cup (1 stick) butter at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs
  • 3 ripe bananas, mashed
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup finely chopped pecans or walnuts
  • Coarse raw sugar for topping


  1. Position a rack in the center of your oven and preheat to 350°F. Grease a muffin pan with butter or cooking spray (or use paper liners). Mash bananas in a bowl with a fork or hand mixer. Set aside.
  2. Mix butter, sugar, and eggs in a large mixing bowl. Add mashed bananas and mix again until combined.
  3. Add both kinds of flour, salt, and baking soda and stir until just combined. Don’t worry about the last few lumps.
  4. Scoop batter evenly into your prepared pan with a spoon or a large cookie scoop and sprinkle the tops with the chopped nuts and a sprinkling of raw sugar.
  5. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in pan for 10 minutes (to prevent them from sticking to pan), then transfer them to a cooling rack.


These muffins freeze really well for a quick breakfast another day! Simply place a frozen muffin on a microwave-safe plate and heat on high for 20-30 seconds or until warm.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 206mgCarbohydrates: 39gFiber: 2gSugar: 21gProtein: 4g

*Nutrition information is not always accurate.