There’s something magical about the aroma of banana pecan muffins baking in the kitchen. It fills the house with warmth, inviting everyone to gather around for a cozy treat. This recipe is a family favorite, perfect for lazy weekend mornings, afternoon snacks, or a quick breakfast on the go. Each bite of these muffins combines soft, sweet bananas with the crunch of pecans, making them the ultimate comfort food.
Banana muffins have always been a delightful way to use up overripe bananas. This recipe takes it up a notch by incorporating pecans, which add a nutty texture that pairs beautifully with the moist, tender crumb. Whether you’re new to baking or a seasoned home cook, these muffins are foolproof and guaranteed to win you over. Plus, they’re simple to whip up, requiring minimal time and effort.
Keep a batch of these muffins handy, and you’ll have an irresistible snack ready to brighten your day!
Why You’ll Love This Recipe
- Perfect Texture: Moist, tender muffins with a subtle crunch from the pecans.
- Easy to Make: Simple ingredients and steps that anyone can follow.
- Great for Leftover Bananas: A delicious way to use up ripe bananas you may have sitting on your counter.
- Versatile: Enjoy these muffins as a breakfast treat, snack, or even dessert.
- Freezer-Friendly: Make a big batch and store some for later.
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large ripe bananas (mashed, about 1 cup)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
How to Make Banana Pecan Muffins
Let’s walk through this easy recipe step-by-step so you can enjoy these muffins fresh from the oven!
Step 1: Prep Your Ingredients
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or lightly grease each cup with cooking spray or butter. This ensures the muffins won’t stick and come out perfectly every time.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together:
- The all-purpose flour,
- Baking soda,
- Baking powder,
- Ground cinnamon, and
- Salt.
Whisking helps distribute the leavening agents (baking soda and powder) evenly, so your muffins rise properly. Set the bowl aside.
Step 3: Prepare the Wet Ingredients
In a separate large bowl, mash the ripe bananas with a fork until smooth but slightly chunky. Add in the granulated sugar, brown sugar, and vegetable oil. Stir until well combined.
Next, beat in the eggs one at a time, ensuring each egg is fully incorporated. Finish by adding the vanilla extract. At this point, the mixture will be creamy and slightly thick.
Tip: Using ripe bananas with lots of brown spots gives the best flavor and natural sweetness.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the banana mixture. Use a spatula or wooden spoon to fold the ingredients together gently. Be careful not to overmix—the batter should just come together without any streaks of flour.
Why not overmix? Overmixing can develop the gluten in the flour, leading to dense, tough muffins.
Step 5: Fold in the Pecans
Gently stir in the chopped pecans, distributing them evenly throughout the batter. For added texture, you can toast the pecans beforehand for a richer, nuttier flavor.
Step 6: Fill the Muffin Cups
Scoop the batter into the prepared muffin cups, filling each one about ¾ full. This leaves just enough room for the muffins to rise without spilling over. If you like, sprinkle a few extra chopped pecans on top of each muffin for a lovely finish.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are ready when a toothpick inserted into the center comes out clean, with no wet batter clinging to it.
Tip: Check the muffins at the 18-minute mark to avoid overbaking.
Step 8: Cool and Serve
Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. These muffins are delightful served warm or at room temperature.
Enjoy them with a steaming cup of coffee, a tall glass of milk, or as a quick snack on the go!
Helpful Tips for the Best Muffins
- Use Ripe Bananas: Bananas with dark brown spots are sweeter and mash more easily, giving the muffins a natural sweetness.
- Toast the Pecans: Toasting the pecans for 5-7 minutes in a skillet or oven intensifies their flavor and adds a delicious crunch.
- Measure Carefully: Use the spoon-and-level method to measure the flour accurately—too much flour can dry out the muffins.
- Don’t Overmix the Batter: Gently folding the ingredients keeps the muffins light and tender.
Details
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Notes
- Use Ripe Bananas: The riper, the better—brown spots mean natural sweetness and moisture.
- Don’t Overmix: Gently fold the batter to keep muffins soft and fluffy.
- Add Toppings: Sprinkle pecans or coarse sugar on top for a bakery-style finish.
- Nut-Free Option: Simply omit the pecans or swap them for chocolate chips.
- Freeze for Later: These muffins freeze well—perfect for quick breakfasts or snacks.
- Mini Muffins: Use a mini muffin tin and bake for 10-12 minutes.
Nutritional Information
Each muffin has approximately:
- Calories: 210 kcal
- Carbohydrates: 30g
- Fat: 9g
- Protein: 3g
(Note: Nutritional values are estimates and may vary based on ingredient brands.)
Frequently Asked Questions
Q: Can I freeze these muffins?
Absolutely! Allow the muffins to cool completely, then store them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature or warm them in the microwave for 20-30 seconds.
Q: Can I make these muffins nut-free?
Yes! Simply omit the pecans for a delicious banana muffin without the nuts.
Q: Can I add other mix-ins?
Definitely! Try adding chocolate chips, dried cranberries, or shredded coconut for a fun twist.
Storage Instructions
- At Room Temperature: Store the muffins in an airtight container for up to 3 days.
- In the Refrigerator: Keep them in an airtight container for up to 1 week.
- In the Freezer: Freeze for up to 3 months in a freezer-safe bag or container.
Related Recipes
If you loved these Banana Pecan Muffins, you’ll enjoy these other delicious treats:
Conclusion
These Banana Pecan Muffins are the perfect combination of soft, moist banana flavor and nutty goodness. Whether you’re baking them for a quick breakfast, an after-school snack, or just because you have a sweet tooth, this recipe is sure to become a staple in your kitchen. With simple steps and wholesome ingredients, you’ll have warm, homemade muffins ready in no time.
So grab those overripe bananas, get your muffin tin ready, and let the baking begin. You’ll love how easy it is to make this delicious treat that everyone will adore!
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Irresistible Banana Pecan Muffins – Soft, Sweet, and Nutty Goodness
Description
There’s something magical about the aroma of banana pecan muffins baking in the kitchen. It fills the house with warmth, inviting everyone to gather around for a cozy treat. This recipe is a family favorite, perfect for lazy weekend mornings, afternoon snacks, or a quick breakfast on the go. Each bite of these muffins combines soft, sweet bananas with the crunch of pecans, making them the ultimate comfort food.
Banana muffins have always been a delightful way to use up overripe bananas. This recipe takes it up a notch by incorporating pecans, which add a nutty texture that pairs beautifully with the moist, tender crumb. Whether you’re new to baking or a seasoned home cook, these muffins are foolproof and guaranteed to win you over. Plus, they’re simple to whip up, requiring minimal time and effort.
Keep a batch of these muffins handy, and you’ll have an irresistible snack ready to brighten your day!
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large ripe bananas (mashed, about 1 cup)
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions
Step 1: Prep Your Ingredients
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or lightly grease each cup with cooking spray or butter. This ensures the muffins won’t stick and come out perfectly every time.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together:
- The all-purpose flour,
- Baking soda,
- Baking powder,
- Ground cinnamon, and
- Salt.
Whisking helps distribute the leavening agents (baking soda and powder) evenly, so your muffins rise properly. Set the bowl aside.
Step 3: Prepare the Wet Ingredients
In a separate large bowl, mash the ripe bananas with a fork until smooth but slightly chunky. Add in the granulated sugar, brown sugar, and vegetable oil. Stir until well combined.
Next, beat in the eggs one at a time, ensuring each egg is fully incorporated. Finish by adding the vanilla extract. At this point, the mixture will be creamy and slightly thick.
Tip: Using ripe bananas with lots of brown spots gives the best flavor and natural sweetness.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the banana mixture. Use a spatula or wooden spoon to fold the ingredients together gently. Be careful not to overmix—the batter should just come together without any streaks of flour.
Why not overmix? Overmixing can develop the gluten in the flour, leading to dense, tough muffins.
Step 5: Fold in the Pecans
Gently stir in the chopped pecans, distributing them evenly throughout the batter. For added texture, you can toast the pecans beforehand for a richer, nuttier flavor.
Step 6: Fill the Muffin Cups
Scoop the batter into the prepared muffin cups, filling each one about ¾ full. This leaves just enough room for the muffins to rise without spilling over. If you like, sprinkle a few extra chopped pecans on top of each muffin for a lovely finish.
Step 7: Bake the Muffins
Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are ready when a toothpick inserted into the center comes out clean, with no wet batter clinging to it.
Tip: Check the muffins at the 18-minute mark to avoid overbaking.
Step 8: Cool and Serve
Once baked, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. These muffins are delightful served warm or at room temperature.
Enjoy them with a steaming cup of coffee, a tall glass of milk, or as a quick snack on the go!
Notes
- Use Ripe Bananas: The riper, the better—brown spots mean natural sweetness and moisture.
- Don’t Overmix: Gently fold the batter to keep muffins soft and fluffy.
- Add Toppings: Sprinkle pecans or coarse sugar on top for a bakery-style finish.
- Nut-Free Option: Simply omit the pecans or swap them for chocolate chips.
- Freeze for Later: These muffins freeze well—perfect for quick breakfasts or snacks.
- Mini Muffins: Use a mini muffin tin and bake for 10-12 minutes.
