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Banana Pecan Muffins

These banana pecan muffins are moist, fluffy, and packed with pecans in every bite. Perfect for breakfast, a snack, or a cozy afternoon treat.

Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Cooking Method:
Courses: ,
Ingredients
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ripe bananas, mashed
  • 1 cup packed light brown sugar
  • 1/2 cup butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup pecans, chopped and toasted (toasting is optional)
  • 1/3 cup pecans for sprinkling on top (optional)
Instructions
  1. 1

    Preheat oven to 350°F (175°C). Line your muffin pan with paper liners or lightly grease.

  2. 2

    In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

  3. 3

    In a large mixing bowl, mash bananas until mostly smooth. Stir in the brown sugar, melted butter, egg, and vanilla extract until well combined.

  4. 4

    Add dry ingredients to the wet mixture and stir just until combined. Do not overmix.

  5. 5

    Fold in chopped pecans.

  6. 6

    Spoon batter evenly into muffin cups, filling about ¾ full. Sprinkle a few extra pecans on top if desired.

  7. 7

    Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

  8. 8

    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.
Read it online: https://www.shellybirdgarden.com/recipe/banana-pecan-muffins/