Banana Pecan Muffins are a moist, flavorful treat that combine the natural sweetness of ripe bananas with the crunch of toasted pecans. These muffins are perfect for breakfast, a midday snack, or even dessert. The bananas keep the muffins soft and tender, while the pecans add a delightful texture and nutty flavor. Easy to make and packed with wholesome ingredients, these muffins are a great way to use up overripe bananas and enjoy a delicious homemade baked good. They’re ideal for pairing with coffee or tea and make a great addition to any breakfast spread.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup melted butter (or vegetable oil)
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/2 cup chopped pecans (plus extra for topping)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Combine the wet ingredients: In a large bowl, mix the mashed bananas, granulated sugar, brown sugar, melted butter, beaten egg, and vanilla extract until smooth.
- Add the dry ingredients: Gradually add the dry ingredients to the banana mixture, stirring until just combined. Gently fold in the chopped pecans.
- Fill the muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle extra chopped pecans on top of each muffin for added crunch.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These Banana Pecan Muffins are a perfect blend of sweet, nutty, and tender, making them a delightful option for any time of day!
