Banana Pecan Muffins
This post contains affiliate links. Read the full disclosure here.
These banana pecan muffins are packed with warm spices and toasted pecans! These soft and fluffy muffins are made in one bowl, and I love that you can easily make them dairy-free!
I think these banana pecan muffins might be my new favorite recipe! These pecan banana muffins are so easy to make but loaded up with so much flavor thanks to pecans, cinnamon, and nutmeg.
Just like my chocolate chunk banana muffins, these banana pecan muffins are made with simple ingredients that I bet you already have in your pantry. And who can say no to a banana nut muffin? Not me!
Why You’ll Love These Banana Pecan Muffins
- These banana pecan muffins are so easy to whip up! They’re made in one bowl and you don’t even need a mixer to make them.
- You can easily make these muffins dairy-free, so they’re perfect if you have food allergies.
- They get so much flavor thanks to the toasted pecans and warm spices like cinnamon and nutmeg.
- You only need 11 simple ingredients, nothing super fancy here!
Ingredients Needed
- Butter: You can use regular butter or dairy-free butter. In a pinch, you can use a neutral oil, but butter is going to give way more flavor to these muffins!
- Flour: I recommend using all-purpose flour, but you can also use whole wheat flour. Just note it may change the texture slightly.
- Pecans: make sure to chop up the pecans so you get pecans in every bite! I also like to add chopped pecans to the tops of the muffins just before baking.
- Bananas: use bananas with lots of freckles and brown spots on them! Not only are they easier to mash, but they’re also sweeter.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line a muffin tin with liners.
Step 2: This is optional, but I love toasting the pecans for these muffins! If you want to toast yours, add ¾ cup of whole pecans to a baking sheet and place in the oven for 5-7 minutes.
Step 3: Measure out the butter and melt it in a medium microwave-safe bowl. Whisk in the egg and vanilla extract, then whisk in the brown sugar.
Step 4: Mash the bananas with a fork to remove any large lumps. Mix in the mashed banana with the other wet ingredients.
Step 5: Whisk in the flour, salt, cinnamon, nutmeg and baking soda.
Step 6: Chop up ¾ cup of pecans into small pieces and stir into the muffin batter.
Step 7: Divide the muffin batter evenly between the liners, filling each one to the top.
Step 8: Chop up the remaining ⅓ cup of pecans into fine pieces. Sprinkle the pecan pieces over each muffin top. Bake in the preheated oven for 15-21 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Step 9: Let the muffins cool for 5 minutes in the muffin tin before transferring to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! If you add too much flour to these muffins, they’ll come out dry and dense.
- If you don’t have a kitchen scale, then make sure you’re using the scoop and level method to weigh out your flour.
- If you want to make these banana pecan muffins slightly healthier, you can use an equal amount of whole wheat flour instead of all purpose flour!
- If you have a bunch of ripe bananas on your kitchen counter but aren’t ready to make these banana pecan muffins yet, you can freeze the bananas! Just put them in the freezer and when you’re ready to get baking, let them thaw for a few hours before using.
Storage Instructions
Let the muffins cool completely then store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months in a ziploc bag. Let them thaw at room temperature or heat them up in the microwave before enjoying!
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Banana Pecan Muffins
Ingredients
- ½ cup (106 g) butter, melted, (dairy free or regular)
- 2 eggs
- 2 cup (420 g) ripe mashed bananas (3-4 ripe bananas)
- 1 teaspoon vanilla extract
- ¾ cup (150 g) light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cup (250 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup (90 g) pecans, chopped, (toasting optional) SEE NOTES
- ⅓ cup (40 g) chopped pecans for sprinkling on top
Instructions
- Preheat your oven to 350°Fahrenheit and line a muffin tin with liners.
- This is optional, but I love toasting the pecans for these muffins! If you want to toast yours, add ¾ cup of whole pecans to a baking sheet and place in the oven for 5-7 minutes.
- Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the egg and vanilla. Whisk in brown sugar.
- Mash the bananas with a fork to remove large clumps. Mix it in with the other liquid ingredients.
- Whisk in the flour, salt, cinnamon, nutmeg, and baking soda.
- Chop ¾ cup of the pecans into small pieces and stir into the muffin batter.
- Divide the batter between the liners, filling each one to the top.
- Chop the remaining ⅓ cup pecans into fine pieces. Sprinkle each filled muffin liner with more chopped pecans. Bake in preheated oven for 15-21 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- Let cool for 5 minutes in the muffin tin, then transfer the muffins to a cooling rack. Enjoy!
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
I made this recipe but I put a maple brown sugar crumble on top with the added pecans
What a great idea! Thank you for your review!
Before I try out these delicious sounding muffins using whole wheat flour, may I ask a question? Attempting to substitute whole wheat flour in other recipes, I’ve found the result sometimes seems much drier than when using the white stuff. Would adding something like 1/4 cup applesauce or sour cream or something help with that, or would I risk ruining the muffins entirely? Thanks for the help!
Hi John! Whole wheat flour does make things a little bit drier than white flour! I haven’t tested them with applesauce or sour cream so I really can’t say how they’d turn out. I’d recommend adding 2 Tablespoons of milk and see how that goes.