These airy Banana Nut Muffins, topped with a sweet maple pecan streusel, are a nutritious breakfast or snack alternative. They’re very simple to make from scratch and only take 10 minutes to prepare!

Fluffy Maple Banana Nut Muffins

Sahale Snacks sponsored this content. My views are entirely my own.

Can you believe it’s already Christmas week? I swear I blinked and the last thing I remember is being on the beach this summer. This year has been packed with a lot of fun, a lot of effort, and a lot of travel, which was undoubtedly my favorite part.

You may remember that I visited the Sahale Snacks headquarters in September. I learnt how Sahale sources the best quality ingredients to make a range of fruit and nut mixes throughout my time with them. I couldn’t decide on a favorite taste, but I knew I’d like the Maple Pecan Glazed Mix right away. That should come as no surprise given that maple flows through my blood (hi, Vermonter). That is why today’s dish is so unique.

These nutritious banana nut muffins can easily fulfill your morning desires. You may remember that I am a major breakfast fan. Breakfast is, in my view, appropriate throughout the day. This muffin mix is incredibly simple to create, yet it yields sky-high, bakery-style muffins.

The muffins are created with a banana-maple syrup mixture and topped with streusel that is better than any other streusel I’ve ever made. I’m going to claim it on this one, as you all know how much I love my streusels.

What Makes These Muffins Special?

Instead of my usual brown sugar, flour, and cinnamon streusel, I crumbled up some Sahales Maple Pecan Glazed Mixed and mixed it in. The caramelized nuts provide a taste to the streusel that cannot be produced otherwise. I pulsed the nuts in a food processor just a few times, leaving huge bits of nuts and fruit in the streusel, and then dusted it over the muffins before baking them.

The problem with my muffins is that they are rather large. I fill my muffin tins to the brim, then bake them at a higher temperature for a short period of time to activate the baking powder and help them rise nice and high. This is a tip I picked up from a fellow food blogger who I like. Then just reduce the temperature of your oven (but do not open the door) and continue baking at the lower temperature. These muffins have a wonderful dome on top, as you can see! Because you will not be using baking liners, be sure to thoroughly oil your pan.

A Quick Tip

The most critical aspect of your batter is that the eggs and butter are well combined. I always mix my muffin batter with a wooden spoon; I’m not sure why, but my mother always told me to. The batter will clump together and be difficult to mix if you use an open whisk. You should also avoid overmixing the muffin batter. Mix until the flour is completely combined, but no longer!

When I make muffins, they never survive long in my home. These muffins are no different. Make careful not to omit the streusel! Check out their shop finder to find out where you can get Sahale Snacks.

Sahale Snacks sponsored this content. My views are entirely my own. For this article, I got pay and goods. I would not be sharing this if the product was not one that I adore.


Maple Pecan Banana Muffins

  • Author:LEE
  • Prep Time:10 minutes
  • Cook Time:22 minutes
  • Total Time:32 minutes
  • Yield:12


These airy Banana Nut Muffins, topped with a sweet maple pecan streusel, are a nutritious breakfast or snack alternative. They’re very simple to make from scratch and only take 10 minutes to prepare!


For the Muffins

  • 2 C All-purpose flour
  • 1 C Sugar
  • 4 tsp Baking powder
  • tsp Salt
  • C Unsalted butter, melted
  • C Milk
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • C Bananas, mashed
  • 2 tbsp Maple syrup

For the Streusel

  • 1 bag Sahale Maple Pecan Glazed mix (4 oz bag)
  • 2 tbsp All-purpose flour
  • 3 tbsp Unsalted butter, melted


  1. Preheat the oven to 425 degrees Fahrenheit. Butter or spray a muffin tin with Crisco.
  2. In a medium-sized mixing basin, combine the flour, sugar, baking powder, and salt. Then put aside this mixture.
  3. In a separate dish, whisk the egg until it is light and fluffy. Whisk in the melted butter along with the egg. Continue to add milk, vanilla extract, mashed bananas, and maple syrup until well combined. Everything should be combined until smooth.
  4. Slowly pour the wet ingredients into the dry components and stir with a wooden spoon until just mixed.
  5. Make the streusel. Using a food processor, pulse the Sahale mixture into smaller bits; it should resemble crumbles with a few big chunks remaining.
  6. In a microwave-safe bowl, combine the Sahale mix and the flour. Microwave for 30 seconds with the butter on top. Remove from microwave and cut the butter into the dry ingredients with a knife and fork. You should have a clumpy topping at the end.
  7. Fill your muffin tray to the brim with batter, spreading it evenly among the 12 muffin cups. Streusel should be sprinkled on top. Bake for 5 minutes at 425 degrees Fahrenheit, then lower to 350 degrees Fahrenheit and bake for another 16-20 minutes. Allow the muffins to rise for at least 15 minutes before opening the oven. The baking time may vary depending on the oven.
  8. Insert a toothpick into the middle of each muffin to check for doneness. Your muffin is done when your toothpick comes out clean. Allow the muffins to cool fully in their baking pan. You may alternatively put them on a wire rack, but you want them to be cold enough to remove and transfer from the pan.

More Fluffy Homemade Muffins to Try

  • Cinnamon Roll Muffins
  • Bakery Style Brown Butter Apple Pie Muffins
  • Cinnamon Pecan Muffins

Keep up with what’s going on. Follow on Twitter:

Facebook | Twitter | Pinterest | Instagram


Do you have to use ripe bananas for muffins?

Tips for Making Moist Banana Muffins
Use bananas that are extremely ripe or overripe. Underripe bananas will be difficult to mash and will not mix well into the batter.
Don’t be cheap with the butter. Because no extra ‘liquid’ is used in this recipe, softened butter is required for a soft and moist crumb.
Don’t overcook.

How do you make Martha Stewart banana muffins?

4 ripe bananas (1 12 to 2 pounds), plus 1 for garnish (more if preparing small muffins)
1 cup packed light-brown sugar.
12 cup canola oil.
1 lb.
1 cup all-purpose flour.
1 cup whole-wheat flour.
1 teaspoon baking powder.
1 teaspoon baking soda.

What do bananas replace in baking?

Making Banana Substitutes

In a cake recipe, one ripe banana substitutes one egg—the banana will flavor the cake, so only use it when the other components compliment it. Additional leavening may be required. Bananas may also be used in place of butter and oil in recipes.

Why is my banana muffin hard?

When you bake muffins at too high a temperature, a hard crust forms. Bake the muffins at the temperature specified in the instructions. Always use an oven thermometer to ensure that the temperature is accurate every time you bake.

When should you not use overripe bananas?

A banana that has gone brown due to overripeness is unlikely to make you ill. However, if a banana starts to mold, leaks liquid, or has an unpleasant odor, it has likely started to rot and is no longer safe to consume.

How do you keep banana muffins moist?

Line an airtight container or zip-lock bag with paper towel and keep the muffins in a single layer for up to 4 days. Add another layer of paper towel to the tops of the muffins. They may be kept in a container without paper towel, but the longer they stay in there, the more likely they are to grow wet.

How does Paula Deen make banana bread?

Preheat the oven to 325 degrees Fahrenheit. Coat a 9×5-inch loaf pan with flour baking spray.
In a large mixing basin, combine the flour, sugar, baking soda, and salt. In a medium mixing bowl, combine the banana, melted butter, eggs, and vanilla extract.
Bake for 50 to 60 minutes, or until a wooden pick inserted into the middle comes out clean.

How do you make muffins moist and not dry?

Continue reading to discover all there is to know about your favorite morning delicacy.
How to Make Moist Homemade Muffins.
Separate the wet and dry ingredients.
Last, add all of the flavorings.
Consider using paper liners.
Fill the muffin cups just halfway.
Check the Oven’s Temperature.
Check to see whether the muffins are fully cooked.

Why are my banana muffins soggy?

You use an excessive amount of banana.

If you use too much banana, your bread will be heavy and wet in the middle, making it seem undercooked and unpleasant. If you have any extra bananas, you can always freeze them for later use.

How many bananas replace 2 eggs in baking?

To substitute whole eggs in chewy baked goods like brownies, use one ripe mashed banana for each egg called for in the recipe. In most baking recipes, one tablespoon applesauce may be used in lieu of one egg.

Rate this post