Banana Pecan Muffins

These banana pecan muffins are perfect for when you have company – like I do right now. They are quick to put together, they are really moist so they keep well, and they toast up wonderfully the next day in the frying pan (if there are any left!)

The Recipe

by volume                                                      by weight

1 cup all purpose flour                           120 grams all purpose flour

1 teaspoon baking soda                       6 grams baking soda

1/4 teaspoon salt                                     1 gram salt

1 cup mashed, ripe bananas              300 grams mashed, ripe bananas

1/2 cup brown sugar                              99 grams brown sugar

6 tablespoons melted butter            3 ounces melted butter

1 large egg                                                  68 grams eggs

1 teaspoon vanilla                                   4 grams vanilla

3/4 cup chopped pecans,                   90 grams chopped pecans,
divided                                                            divided

 

Directions

Mash one banana coarsely and one banana finely.

Mix the finely mashed banana, brown sugar, baking soda, and salt until homogenized.

Add the melted butter, egg, and vanilla and stir until smooth. Next, mix in the flour and stir just to combine all of the ingredients.

Finally, stir in the coarsely mashed banana and 1/2 cup of the chopped nuts. Don’t overmix.

Scoop the batter into a muffin tin or muffin papers.

Sprinkle the tops of the muffins with the remaining nuts and a little brown sugar.

Bake at 350F until golden brown and firm to the touch, approximately 20 to 25 minutes.

 

Alternatives

The nuts in these muffins can easily be changed to your favorite -macadamias, walnuts, and hazelnuts all work well. Another option is to brown the butter when you melt it to give the muffins an extra nutty taste. You could also add 1/2 cup of dried fruit of your choice. My favorites are dates and figs but cranberries, raisins, and currants are also excellent choices. Chocolate chips also work REALLY well!

I use disposable paper muffin cups because they look really nice and because I hate washing muffin tins. These aren’t the same as cupcake pan liners – they are much more sturdy and have a solid bottom. You can order them here if you’re interested. Since these muffin papers are large, the recipe only makes 4 muffins. It would normally make 6 average sized banana pecan muffins.

 

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19 Replies to “Banana Pecan Muffins”

    1. Nuts of any kind will work well — pick your favorite or leave them out entirely. They will still be delicious!

  1. I will definitely try to veganize these next time I have friends over. i will use flax eggs instead and hope for the best. They look so yummy!

  2. I think these muffins would be amazing with macadamia nuts. I just wish my daughter were into banana flavoring more. She’s ok with bananas but she doesn’t seem to love banana bread or anything like that. I may just have to make this one just for me.

  3. I am sooo not a baker but these look amazing. Also love that the muffins not can easily be changed. Have you done that.

  4. So glad I came over this post. I got another recipe to try on. Thanks for sharing your recipe. I hope I can successfully make this on my own too.

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