These banana pecan muffins are moist, fluffy, and packed with pecans in every bite. Perfect for breakfast, a snack, or a cozy afternoon treat.
Banana Pecan Muffins
Ingredients
Instructions
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Preheat oven to 350°F (175°C). Line your muffin pan with paper liners or lightly grease.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, mash bananas until mostly smooth. Stir in the brown sugar, melted butter, egg, and vanilla extract until well combined.
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Add dry ingredients to the wet mixture and stir just until combined. Do not overmix.
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Fold in chopped pecans.
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Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle a few extra pecans on top if desired.
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Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Note
Recipe Notes & Tips:
- Use overripe bananas for the sweetest flavor and moistest texture.
- Toast pecans before adding for a richer, nuttier taste.
- Don’t overmix the batter; this keeps the muffins tender.
- These muffins freeze well for up to 3 months; thaw at room temperature or warm in the microwave.