; Print

Banana Pecan Muffins

Banana Pecan Muffins on baking rack.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Banana Pecan Muffins are moist and delicious with buttery and sweet flavors. This recipe is amazing to make for breakfast, brunch or even dessert! Plus, these muffins are super easy to whip up, then pop them in the oven and watch them rise to perfection.

Ingredients

  • 1/2 cup pecans (whole or chopped)
  • 3 very ripe bananas
  • 1 and 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder 
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (break up any small clumps)
  • 1/2 cup salted butter, softened to room temperature
  • 1/2 cup brown sugar, packed + 2 tablespoons for topping muffins
  • 3/4 cup granulated sugar
  • 2 eggs 
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375 degrees. Give the pecans a good chop until finer in texture, then divide them into 2 equal piles and sit aside. One pile will go into the batter and the other for topping the muffins before baking.
  2. Peel the bananas and add them into a large bowl. Discard the peels. Mash the bananas with the back of the fork until it looks like the texture of baby food.
  3. In a large bowl, whisk together the dry ingredients of flour, salt, baking powder, cinnamon, and nutmeg until combined.
  4. In a stand mixer bowl with beater attachment, add in the softened butter and beat for 15 seconds. Pour in granulated sugar and 1/2 cup brown sugar and beat for 1-2 minutes on medium low speed until light and fluffy.
  5. Add in eggs and vanilla and beat on medium low for 30 seconds. Add in the bananas and beat again for 15 seconds. Scrape down the sides as needed when mixing.
  6. Pour in the dry ingredients and blend on low speed just until combined. Stir in half the nuts.
  7. Line a 12 count muffin tin with 12 tulip muffin liners. Add about 3 tablespoons of batter to each muffin liner. *Note: If you're using regular cupcake liners, only fill them a little over half way full and make more muffins. Baking time may be quicker this way.
  8. Top each muffin with a sprinkle of brown sugar and add a bit of additional pecans to each top. Bake for 23-26 minutes until the centers are completely baked. To test, insert a toothpick into the center and pull out. It should have small crumbs with no wet batter.
  9. Allow them to cool for 10-15 minutes, then serve and enjoy! 

Equipment

Notes

  • The more ripe the bananas, the better. You want them to easily mush up into a baby food like texture.
  • Leave the butter to soften on the counter for at least an hour. For a quicker softening, stick it in your pants pocket and even better, right into the hip side of your pants:) I always bake in leggings, which makes this easy. 
  • Tulip liners are the best for muffins. You don't have to worry about overfilling and overflowing in the oven. (*product linked below in recipe card).
  • If possible use a cookie scoop to make each muffin liner have the same amount of batter for even baking. I use a large one that holds 3 tablespoons. 

Find it online: https://simplymadeeats.com/18891/banana-pecan-muffins/