Blueberry Banana Muffins With a Pecan Crunch

READY IN: 30mins
Recipe by Chris from Kansas

I like this recipe because it uses a convenient muffin mix, but is made special with extra added ingredients and a delicious topping.

Top Review by SmoochTheCook

"Yum, yum, yum", said my 8 year old son! This is a great muffin!!! I love that it added a bit of health value to an otherwise unhealthy mix. My bananas were frozen, so I mashed them and let them thaw out for this and another recipe. For the yogurt, all I had was ff strawberry cheesecake, but that apparently was a good thing. Also used finely chopped walnuts, because my family is a big fan! I baked them for a little over the time here, but I made them a bit larger. Will be giving some to my friend when I see him this weekend. He and his daughter love this sort of thing. Thanks so much!

Ingredients Nutrition


  1. Preheat oven to 400 and spray 12 muffin cups with non-stick spray.
  2. Place the banana in a small mixing bowl and mash with a fork. You should have 1/2 cup mashed banana. Stir in the yogurt, egg and vanilla just until combined. Set aside.
  3. Place the muffin mix in a large mixing bowl and make a well in the center. Pour the yogurt mixture into the well and stir just until combined.
  4. Pour the blueberries that come with the muffin mix into a strainer, rinse under cold water and drain well. Fold them into the batter until just combined. The batter will still be a little bit lumpy.
  5. Spoon 1/3 cup batter into each prepared muffin cup, filling it 3/4 full. Set aside.
  6. To make the topping, place the pecans, brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly.
  7. With your hands, sprinkle a heaping teaspoon of the topping on each muffin. Place the pan in the oven.
  8. Bake the muffins until the pecan topping is deep golden and the muffins just spring back when lightly pressed with your finger, about 20 to 23 minutes.
  9. Cool on a wire rack for 5 minutes before removing from pans. Cool 15 minutes more before serving.

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