Miso Pecan Banana Muffins

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A batch of next level miso pecan banana muffins! Tender & soft, these are packed full of flavour & are topped with a crunchy, spiced streusel.

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miso banana muffins

Here we’ve taken a batch of classic banana muffins to another level!

For these muffins, we’re making the batter like we would for a banana bread but we’re also adding in a good amount of nutty brown butter & tangy miso. We’re not stopping there though because we’re also folding toasted pecans & dark chocolate through the mix then topping the muffins with a spiced streusel, that’s turns super crunchy once baked.

If you’re looking for a batch of banana muffins that are tender & fluffy, have a nutty, complex flavour & are super easy to make then look no further! A great way to use up super ripe bananas!

If you’re a fan of banana recipes, you should check our ever growing collection! There’s a nutella swirled tahini banana bread, miso banana bread chocolate chip cookies & a bbq banana custard, to name a few!
To browse more recipes, search “banana” in the search bar above!

What You’ll Need

  • Bananas – For the best flavour & right amount of sweetness, make sure to use super ripe bananas. The skins should be almost completely black.
  • Miso – We’re using white miso in our muffin batter for its’ sweeter, more subtle flavour. As miso is quite salty, we don’t need to add any extra salt to the batter.
  • Butter – Make sure to use unsalted butter, as this gives us more control on the salt content in our muffins. You’ll need cold butter for the streusel & brown butter for the muffin batter.
  • Sugar – We’re using two types of sugar in this recipe. Light brown for the muffins & demerara for the streusel.
  • Sour Cream – Adding sour cream to our banana muffins gives them a soft, tender crumb. Make sure that it is at room temperature.
  • Eggs – 2 large eggs are needed for this recipe. These should be at room temperature as well.
  • Flour – We’re using plain flour for soft & tender muffins. Using plain flour instead of self raising gives us more control on the amount of baking powder in our batter.
  • Raising Agents – Both baking powder & bicarbonate of soda is used, to give our banana muffins the perfect amount of rise.
  • Cinnamon – Ground cinnamon pairs fantastically with bananas but we only need to use a small amount so that we don’t over power them! If you’re not a fan of cinnamon, feel free to leave it out.
  • Oats – Rolled/old fashioned oats work best for the streusel topping!
  • Vanilla – A good quality vanilla extract works best for the muffin batter.
miso pecan banana muffins

How To Make Miso Pecan Banana Muffins

The full, printable recipe card for these muffins can be found at the bottom of this post!


Streusel is similar to a crumble topping & works great on pretty much any flavour muffin. Once baked, it’s crisp & nutty!

Streusel is super easy to make, all we need to do is rub cold butter into flour, cinnamon & a pinch of salt until the mix resemble coarse breadcrumbs. We then mix in demerara sugar & porridge oats then squeeze the mix together by hand, to form small clumps.

To make our streusel crisp up more in the oven, it is then chilled whilst we make the muffin batter.


Banana Muffins

For soft, moist & tender muffins, we’re making them just like a banana bread. Here’s how…

  1. Brown Butter – Before making the batter, we need to brown butter on the stove, then leave it to cool to room temperature. Check out our “how to make brown butter” guide for more info on how to do this!
  2. Mix Banana, Fats, Miso & Sugar – Onto the batter. First, we mix together mashed bananas, veg oil, miso, brown sugar & the cool brown butter. 2-3 minutes of mixing in a stand mixer will do the trick!
  3. Add Eggs & Sour Cream – Next, we beat in two eggs, followed by some room temperature sour cream.
  4. Fold In Dry Ingredients – Now we take the mixing bowl off the mixer then sift in flour, baking powder, bicarb & cinnamon. This then gets folded in by hand (a spatula works best!) until just incorporated. A few streaks of flour are fine here as they will get mixed in with the chocolate & nuts.
  5. Add Chocolate & Nuts – To finish the batter, we fold in roughly chopped pecans & dark chocolate.
  6. Spoon Batter Into Liners – Once the batter is made, we divide it equally between 12 muffin liners then sprinkle the chilled streusel over the top. The muffin batter should almost completely fill each liner.
  7. Baking – The muffins are baked at 180°c/160°c fan (356°f/320°f) for 25-30 minutes, until golden brown & a skewer inserted into the centre comes out clean.
chocolate pecan banana muffins
banana muffin batter

Banana Muffins Tips & Tricks

  • Use Ripe Bananas – These are sweeter & will add more flavour to our banana bread. As ripe bananas are soft, they’ll also be easier to mash.
  • Sift The Dry Ingredients  Sifting the flour, baking powder, bicarbonate of soda & cinnamon helps us avoid getting lumps in our cake batter.
  • Don’t Over Mix The Batter – Like when you make banana bread, it’s best not to overmix the batter (once the flour has been added) because this can make the cakes tough. For soft, tender muffins, the flour should be folded in until just incorporated.
  • Chill The Streusel – Streusel that has been chilled before baking, crisps up better in the oven. This could also be made up to 3 days in advance & stored in the fridge!
banana streusel muffins

Cooking Muffins In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Brown the butter using the boiling plate. Cook the banana muffins in the baking oven, on the second from bottom set of runners.

Equipment Used

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More Recipes To Try!

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Miso Pecan Banana Muffins

A batch of next level miso pecan banana muffins! Tender & soft, these are packed full of flavour & are topped with a crunchy, spiced streusel.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Baking, Dessert, Snack
Cuisine: American, Japanese
Servings: 12 Muffins
Author: Ben Racey


  • Stand Mixer
  • 12 Hole Muffin Tray
  • Muffin Cases
  • Sieve
  • Mixing Bowl
  • Wire Cooling Rack



  • 50 g Plain Flour
  • ¼ tsp Ground Cinnamon
  • Pinch Of Salt
  • 25 g Unsalted Butter Cold & Diced
  • 25 g Demerara Sugar
  • 15 g Porridge Oats

Banana Muffins

  • 120 g Unsalted Butter
  • 250 g Mashed Bananas Roughly 3 bananas worth
  • 180 g Light Brown Sugar
  • 65 g Vegetable Oil
  • 35 g White Miso
  • 1 tsp Vanilla Extract
  • 2 Large Eggs At Room Temperature
  • 120 g Sour Cream At Room Temperature
  • 220 g Plain Flour
  • tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • ½ tsp Ground Cinnamon
  • 75 g Dark Chocolate 54% Cocoa Is Best!
  • 75 g Toasted Pecans



  • Place the flour, cinnamon & salt into a mixing bowl & whisk together. Add in the diced butter then rub in by hand until the mix resembles breadcrumbs.
  • Stir in the sugar & oats then squeeze the mix together to form small clumps.
    If the pieces are too big, break them up with your fingers.
  • Place the streusel in the fridge & leave to chill whilst you make the muffins.

Banana Muffins

  • Place the butter into a saucepan then place over a medium heat. Cook, stirring regularly until brown then pour into a bowl & set aside to cool to room temperature.
  • Preheat an oven to 180°c/160°c fan (356°f/320°f).
    Line a 12 hole muffin tray with liners.
  • Roughly chop up the dark chocolate & toasted pecans then set aside.
  • Place the brown butter, mashed banana, sugar, oil, miso & vanilla into the bowl of a stand mixer then using the paddle attachment, beat for 2-3 minutes, until well combined.
    Make sure to scrape the sides of the bowl down regularly with a spatula.
  • Next, beat the eggs together then gradually mix into the batter with the mixer running on a medium speed.
  • Mix in the sour cream then take the bowl off the mixer & sift in the flour, baking powder, bicarb & cinnamon.
  • Fold the dry ingredients into the batter, until just combined (a few streaks of flour is fine!) then fold in the chopped chocolate & pecans.
    Make sure not to over mix the batter once the flour has been added, it should be just combined!
  • Spoon an equal amount of batter into each muffin liner then sprinkle over the streusel.
  • Bake in the preheated oven for 25-30 minutes, until a skewer inserted into the centre comes out clean. Let the muffins cool in the tray for 5 minutes then transfer to a wire cooling rack & leave to cool completely.
  • Finish the muffins with a light dusting of icing sugar then serve!


1. Cooking In An Aga – Brown the butter using the boiling plate. Bake the muffins in the baking oven, on the second from bottom set of runners.
2. Bananas – The riper your bananas are, the better (the skins should almost be completely black)! If your bananas aren’t ripe enough yet, you can bake them in a 180°c/356°f oven for 15-20 minutes, until soft. For this recipe, you’ll need 250g of mashed banana, which is roughly 3 large bananas.
To mash the bananas, you can use a fork or mix them using the paddle attachment on a stand mixer. Don’t worry about getting it completely smooth.
3. Mixing – To avoid making the banana bread tough, the flour should be folded in until just combined. Any more than this & you risk developing too much gluten!
4. Storage – Once cool, the banana muffins should be stored in an airtight container. They will keep for up to 3 days at room temperature or for a few days extra in the fridge. They can also be frozen.
5. Making In Advance – The streusel for these muffins can be made up to 3 days in advance & stored in the fridge.
6. Toasting Pecans – If you need to toast your pecans, they can be done in a frying pan, over a medium heat or in a 180°c/356°f oven. They will take 3-4 minutes in a pan or 6-8 minutes in the oven.

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