First make your streusel. Melt 5 TBSP butter. Stir in chopped pecans, flour, brown sugar, cinnamon, and salt. Mixture will be wet. Set aside.
Melt ¾ cup butter (aka 12 TBSP or 170 grams or 6 oz) and allow to cool.
Combine flour, baking soda, and salt; set aside. In a small bowl, combine streusal ingredients minus the butter and set aside.
In a large bowl, mash bananas with a fork and add brown sugar, melted butter, vanilla, and eggs and whisk them all together.
Next slowly add in the flour/baking soda/salt mixture and whisk until just incorporated.
Fold in the pecans and pour into a 12-cup muffin tin lightly spritzed with coconut or olive oil, filling each up just a smidge over halfway.
Top each muffin with a few yummy crumbles of streusel and bake.
Allow muffins to cool for 5 minutes in the muffin pan then transfer to a wire rack to finish cooling compltely.
While your muffins cool, whisk together the optional glaze. Simply combine powdered sugar with milk and whisk until desired consistency is reached. Flavor with vanilla and cinnamon, to taste, and drizzle over cooled muffins. Enjoy!
Nutrition Facts below are estimated *with* optional glaze using an online recipe nutrition calculator. Simply adjust as needed and enjoy!The cinnamon vanilla glaze is totally optional but oh so delicious. It has a total glazed donut taste to it and I'm OBSESSED!