The only thing better than a banana nut muffin is to mash into a peanut butter cookie and create these Banana Nut Muffin Cookies with Crumble Topping! It’s the perfect combination of a banana nut muffin with a touch of cinnamon and a chewy peanut butter cookie! Topped with a cinnamon crumble topping, what could be better!?!

Banana Nut Muffin Cookies on parchment paper.

During this time of year, I get really hooked on breakfast food! I’m not sure why that is, maybe because I’ve been surviving on hot chocolate and Christmas cookies and my body just needs something else!

When it comes to thinking of new breakfast ideas, occasionally I’ll think of one and how it would be in cookie form! Because let’s face it, a lot of things are better in cookie form! These cookies are a perfect example of that!

P.S. If you are on the hunt for a delicious banana muffin (and just a muffin) try out this Banana Oat Muffin Recipe!

Banana Nut Muffin Cookies with a bite missing.

Why You’ll Love This Recipe

Breakfast and dessert all wrapped up into one delicious Banana Nut Muffin Cookie that’s easy to make and even easier to eat!

Banana Nut Muffins

Banana Nut Muffins have to be one of my favorite type of muffins because it reminds me of banana bread, but better?? Putting it into cookie form just makes sense! (P.S. If you’ve never tried banana bread with a scoop of ice cream, you’ll see why I think banana bread is almost a better dessert option.)

When it comes to using bananas in recipes, you really want them to be overripe, with plenty of brown spots on the outside! The more ripe a banana gets, the sweeter and softer the banana is! It helps incorporate the banana easier into the recipe and adds a wonderful sweetness as well!

Crumb Topping Recipe

I love a crumble topping! From pies, to cookies, to muffins and more, I will add a crumble topping any chance I get!

To make a crumble topping, it’s a simple recipe of just combining butter, flour, sugar/brown sugar, vanilla, and cinnamon. Depending on the recipe, it could be only sugar or only brown sugar, but I personally love the combination of both sugar and brown sugar!

If you ever have any extra crumble leftover, you can bake in on a sheet pan for about 10 minutes or until golden brown and it’s the perfect topping for ice cream!

Banana Nut Muffin Cookies on a baking sheet.

Ingredients

  • Flour
  • Baking Powder
  • Salt
  • Butter
  • Sugar
  • Brown Sugar
  • Peanut Butter
  • Banana 
  • Vanilla Extract
  • Cinnamon

See recipe below for all the details!

Step-By-Step Instructions

  1. Step 1: Mix together butter, sugar, and brown sugar. Then add in mashed banana, peanut butter, and cinnamon.
  1. Step 2: Add in dry ingredients.
  1. Step 3: Scoop onto parchment paper.
  1. Step 4: Then top with crumble and bake!

Hint: I like to give my cookies about 2-3 inches of space on the baking sheet to give them plenty of room to spread while they’re baking!

Variations and Substitutions

These Banana Nut Muffin Cookies are the perfect combination of breakfast and dessert! Here are a few ways to spice up this recipe!

  • Nut-Free – use whatever kind of nut butter works best for you, or use a nut-free alternative!
  • Chocolate Chips – I’m always on the side of adding extra sweetness, so toss in a few chocolate chips!
  • Nut Crunch – add some extra peanuts on top for a bit of extra crunch!

If you love peanut butter and banana together, try out these Peanut Butter Banana Chocolate Cookies!

Banana Nut Muffin Cookies with a bite missing on a baking sheet.

Equipment

Baking Sheet – Using a large baking sheet allows the cookies to have plenty of space to spread out when baking!

Cookie Scoop – I love to use a cookie scoop whenever I’m baking to make sure everything is the same size, which helps everything bake at the same time! I like larger cookies so I use the medium cookie scoop! You can find my favorite set here!

Top tip

Be sure to let your butter soften at room temperature before assembling these cookies! That helps everything mix together easier! Especially with the addition of the banana, you don’t want to overmix anything because the butter is too hard!

Banana Nut Muffin Cookies stacked on top of a baking sheet.

Storage

  • Room Temperature – store in an airtight container for about 4-5 days!
  • Freezer – Scoop out the cookie dough and allow to freeze completely before placing in an airtight bag or wrap for about 2-3 months. Allow to thaw in the refrigerator before starting at step 7 of the recipe!

FAQ

Can I use any kind of nut butter?

Absolutely! Use your favorite kind of nut butter that fits your dietary needs!

Can I leave off the crumble topping?

If you want to, you definitely can! I’m a huge fan of the crumble topping, but that part is optional!

Cheers!

-Holly Michelle

Banana Nut Muffin Cookies with Crumble Topping

The only thing better than a banana nut muffin is to mash into a peanut butter cookie and create these Banana Nut Muffin Cookies with Crumble Topping! Topped with a cinnamon crumble topping, what could be better!?!
Print Recipe
Banana Nut Muffin Cookies with a bite missing.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Equipment

  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Ingredients

  • 1 ¾ cups Flour
  • 1 teaspoon Baking Powder
  • Pinch Salt
  • 1 stick Butter room temperature
  • ½ cup Sugar
  • ½ cup Brown Sugar packed
  • ½ cup Peanut Butter
  • 1 Banana
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon

Crumble Topping:

  • 3 tablespoons Butter softened
  • ½ cup Flour
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Sugar
  • ½ teaspoon Vanilla

Instructions

  • Preheat the oven to 350 degrees.
  • Cream together butter, brown sugar, and sugar.
    1 stick Butter room temperature, ½ cup Sugar, ½ cup Brown Sugar packed
  • After the sugar has been fully incorporated, add in a mashed banana, peanut butter, cinnamon, and vanilla extract.
    ½ cup Peanut Butter, 1 Banana, 1 teaspoon Vanilla Extract, 1 teaspoon Cinnamon
  • Then add in flour, baking powder, and salt.
    1 ¾ cups Flour, 1 teaspoon Baking Powder, Pinch Salt
  • Using a medium cookie scoop, scoop out the dough onto a parchment lined baking sheet.
  • Then make the crumble:

Crumble Topping:

  • In a bowl, combine butter, sugar, brown sugar, vanilla, and flour. Stir together.**
    3 tablespoons Butter softened, ½ cup Flour, 2 tablespoons Brown Sugar, 2 tablespoons Sugar, ½ teaspoon Vanilla
  • Sprinkle the crumble on top of the cookies.
  • Bake for about 15 minutes when the edges are golden brown.
  • Let cool and enjoy!

Notes

** The crumble will have some smaller pieces and then bigger chunks! I like the different textures in the crumble! You want it to be able to hold together when you squeeze it! If you need to, you can add one more tablespoon of softened butter! 
Servings: 12 Cookies
Author: Holly Michelle

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