Banana Pecan Muffins
User Reviews
5
Banana Pecan Muffins
Description
This recipe blends all-purpose flour with baking soda, salt, and three complementary spices: cinnamon, ginger, and nutmeg. Brown sugar enhances the batter with subtle molasses notes. Mashed overripe bananas provide moisture and natural sweetness, balanced by maple syrup and melted butter for richness. Eggs and vanilla build structure and flavor.
The batter is gently mixed to retain some lumps, preventing toughness and ensuring a tender crumb. Chopped pecans are folded in last for crunch and flavor contrast. Muffins are baked at 400°F until golden brown and a tester comes out clean.
These muffins pair well with coffee or tea and can serve as a wholesome snack or part of breakfast. The warm spices and banana flavor make them satisfying without being overly sweet.
The notes suggest substituting gluten-free flour with xanthan gum, walnuts for pecans, and adjusting sweetness by increasing maple syrup and sugar equally. Proper storage with paper towels prevents moisture build-up; they freeze well for up to three months. Avoid overmixing dough to maintain a soft texture.
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 banana 1 cup mashed, overripe
- 1/4 cup maple syrup
- 1/3 cup butter melted and cooled
- 2 egg
- 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.
Notes
- To make gluten-free, substitute a 1:1 gluten-free flour blend containing xanthan gum and reduce baking time to about 20 minutes.
- Walnuts can be used instead of pecans to vary the nut flavor.
- Increase sugar and maple syrup equally up to 1/2 cup each for a sweeter muffin while keeping balance.
- Store muffins at room temperature with paper towels to absorb moisture; store in a single layer with paper towels to keep fresh up to 4 days.
- Freeze muffins in a single layer in a freezer-safe container for up to 3 months.
- Mix batter gently to avoid toughness; slight lumps in the batter are desirable for tenderness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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