Banana Pecan Muffins

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!

Course Breakfast, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake 17

Total Time 25

Servings muffins

Calories 160

Author Gabby Kislanko

Equipment

Ingredients

½ cup butter, melted (dairy free or regular)
2 eggs
2 cup ripe mashed bananas (3-4 ripe bananas)
1 teaspoon vanilla extract
¾ cup light brown sugar
1 teaspoon baking soda
½ teaspoon salt
2 cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup pecans, chopped (toasting optional) SEE NOTES
⅓ cup chopped pecans for sprinkling on top

US Customary - Metric

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!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.

Whole Wheat Banana Muffins: If you want to make whole wheat banana muffins, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.

Pecans: Toasting the pecans is optional to add a little more rich flavor to the muffins.

Storage and Freezing Instructions:

Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving.

Nutrition