BANANA PECAN MUFFINS – perfect and healthy way to start your day! Great for breakfast, snack or a dessert!
These Banana Pecan Muffins are great for breakfast or as a snack and can be ready in no time. These muffins are not only moist and delicious and bursting with flavor, but they are also so easy to make.
I made these several times with my kids. We love these Banana Pecan Muffins so much that my kids excited when we have over ripe bananas. These muffins are perfect recipe for using up those ripe bananas that nobody wants to eat. This recipe makes a muffin that is moist, fluffy and loaded with pecans. They are our favorite. You only need to mix all the ingredients, add in the muffin pan and for a couple of minutes you have your healthy breakfast.
Lovely flavored Banana Pecan Muffins that will fill you for hours and give you the energy to start your day right. These healthy muffins pack a major protein punch and they are loaded with warm flavors of banana and cinnamon. Chopped pecans add a delicate crunch and pair beautifully with the sweetness from the banana. A freshly baked batch of Banana Pecan Muffins is always welcome. The whole house smells homey and warm, especially right after you take them out of the oven. This is really a simple recipe. Very easy to make, fast to eat and good choice for every occasion! Try these Banana Pecan Muffins and enjoy!
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- 1½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup salted butter, melted
- 3 ripe bananas, mashed
- ½ cup brown sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup pecans, chopped or walnuts
- ⅓ cup pecans, chopped for sprinkle
- Preheat oven to 350 degrees
- Line a muffin pan with paper liners
- In a large bowl, whisk together flour, baking soda, baking powder, salt and cinnamon, set aside
- In separate bowl, mash bananas with a fork, add melted butter, brown sugar, egg, milk and vanilla extract, stir until well combined
- Combine wet ingredients into dry ingredients and stir until just combined, do not over mix
- Fold in chopped pecans and stir
- Spoon batter evenly into 12 muffin cups
- Sprinkle the top of each muffin with a few chopped pecans before baking
- Bake for 20-25 minutes until golden brown on top and toothpick inserted into center comes out clean
- Let muffin rest in pan 5 minutes
- Remove muffins from the pan and let cool
- Serve
Martine Veillette says
Just baked them…..they’re great!
Thanks Lidia!
Lidia Simic says
You’re very welcome! 🙂
Lisa Platko says
Made these today i thought i did something wrong cause i yielded 23 muffins but they turned out great we loved them also i baked them for 18mins cause my oven ran hot but this was a keeper thank u 5 stars
milica says
These are very good!!
Roumi says
I just made them today and I cannot wait to try one as soon as they’re cooled down. Yummy recipe!
Yummiest Food says
Thanks for the comment, Roumi! 🙂 I hope they’re delicious!
Dalia says
I just baked and my whole family loved it.
I doubled the recipe and got 28 muffins not too sweet which I like it better
Yummiest Food says
Great Idea! 🙂
Mandy says
I made these muffins using gluten free flour for my mom and they were delicious! The recipe was easy, the muffins baked beautifully, and were moist and flavorful. I also like that they were not too sweet. I’ve shared this recipe with several family members and will definitely make these muffins again. Thanks for the yummy recipe!
Yummiest Food says
You’re very welcome! 🙂
Kelly says
These puppies turned out perfect! I didn’t change a thing. This recipe is being added to my recipe book….it’s a keeper! I have to agree with the previous posts that it’s just the right amount of sweet. Thank you for sharing this!
Jennifer says
Excellent and easy recipe. Just baked them, they taste delicious.
Thanks!!!
Yummiest Food says
You’re very welcome! 🙂