Banana Pecan Muffins
User Reviews
5.0
33 reviews
Excellent
Banana Pecan Muffins
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Easy and delicious nut packed muffins, perfect for those brown bananas!
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Ingredients
- 2 cups all-purpose flour 260 g
- 1 1/2 teaspoons baking soda 6 g
- 1/2 teaspoon salt 5
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 cup brown sugar packed, 55 g
- 3 large overripe bananas 1 cup mashed
- 1/4 cup maple syrup
- 1/3 cup butter melted and cooled
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup pecans chopped, 105 g
Instructions
- Preheat oven to 400 degrees F and line a muffin tin with liners.
- In a medium-size bowl, add flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg. Whisk until it is all well combined and set aside.
- In a separate large bowl, mash the bananas. Add eggs, maple syrup, melted butter, and vanilla extra. Use a fork to whisk the eggs and then mix until it is all well combined.
- Add the dry ingredients to the wet and use a spatula to gently mix just until all of the dry ingredients are mostly incorporated. It's ok if the dough is still a little lumpy and streaked from the dry ingredients.
- Add chopped pecans and use spatula to gently fold them into the batter.
- Use a spoon or ice cream scoop to fill muffin liners at least 3/4 full, using all of the batter for 12 muffins.
- Bake 25 minutes until the tops of the muffins begin to brown and a toothpick or cake tester pulls clean.
Equipments used:
Notes
- Substitutions
- Substitutions
- Flour: You can use a 1:1 gluten-free flour, to make these muffins gluten-free, but be sure it has xantham gum in it. *Note, if using gluten-free flour, check for doneness after just 20 minutes.
- Pecans: Walnuts are a great sub!
- Brown Sugar: You can use white sugar instead, but we love the added flavor of the brown sugar in these muffins.
- Maple Syrup: You can use honey or another liquid natural sweetener, but the maple flavor is a great addition to these muffins.
- Storage
- Storage
- Counter: These muffins can stay out at room temperature with a paper towel on top of them for 24 hrs. For longer, line a plastic bag or storage container with a paper towel and add muffins, and store in just one single layer. Then top with a paper towel. Store on the counter for up to 4 days.
- Freezer: Add to a freezer-safe container and freeze for up to 3 months, again in just a single layer.
- Don't Overmix
- Don't Overmix
- Be sure to not overmix your dough, this will create tough, unevenly baked muffins.
- Sweetness
- Sweetness
- These muffins are on the lower end of sweetness, letting the banana and the pecans shine. But if you like a sweeter muffin, you can absolutely increase the sugar/maple syrup to up to 1/2 cup of each. Just be sure to keep them at a 1:1 ratio, so if you increase the sugar to 1/3 cup, also increase the maple syrup.
Nutrition Information
Show Details
Calories
256kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
41mg
(14%)
Sodium
287mg
(12%)
Potassium
213mg
(6%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
224IU
(4%)
Vitamin C
3mg
(3%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 287mg | 12% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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