Banana Pecan Muffins

User Reviews

5.0

33 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    35 mins

  • Servings

    12 muffins

  • Calories

    256 kcal

  • Course

    Breakfast

  • Cuisine

    American

Banana Pecan Muffins

Easy and delicious nut packed muffins, perfect for those brown bananas!

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Ingredients

Servings
  • 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
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Instructions

  1. Preheat oven to 400 degrees F and line a muffin tin with liners.
  2. 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.
  3. 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.
  4. 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.
  5. Add chopped pecans and use spatula to gently fold them into the batter.
  6. Use a spoon or ice cream scoop to fill muffin liners at least 3/4 full, using all of the batter for 12 muffins.
  7. 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.

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Overall Rating

5.0

33 reviews
Excellent

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