Banana Pecan Muffins

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5 from 11 votes

Easy and delicious nut packed muffins, perfect for those brown bananas!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 256kcal

Author Tracy

Equipment

muffin tin

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 overripe bananas 1 cup mashed
1/4 cup maple syrup
1/3 cup butter melted and cooled
2 eggs
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

Substitutions

Flour: You can use a 1:1 gluten-free flour, to make these muffins gluten-free, but be sure it has xantham gum in it. *Note, if using gluten-free flour, check for doneness after just 20 minutes.

Pecans: Walnuts are a great sub!

Brown Sugar: You can use white sugar instead, but we love the added flavor of the brown sugar in these muffins.

Maple Syrup: You can use honey or another liquid natural sweetener, but the maple flavor is a great addition to these muffins.

Storage

Counter: These muffins can stay out at room temperature with a paper towel on top of them for 24 hrs. For longer, line a plastic bag or storage container with a paper towel and add muffins, and store in just one single layer. Then top with a paper towel. Store on the counter for up to 4 days.

Freezer: Add to a freezer-safe container and freeze for up to 3 months, again in just a single layer.

Don't Overmix

Be sure to not overmix your dough, this will create tough, unevenly baked muffins.

Sweetness

These muffins are on the lower end of sweetness, letting the banana and the pecans shine. But if you like a sweeter muffin, you can absolutely increase the sugar/maple syrup to up to 1/2 cup of each. Just be sure to keep them at a 1:1 ratio, so if you increase the sugar to 1/3 cup, also increase the maple syrup.

Nutrition