Indulge in irresistibly moist, soft, and fluffy Banana Pecan Muffins with a delightful crunchy nut topping. Enjoy these flavor-packed muffins for breakfast, as a snack, or any time of the day! If you’re a fan of traditional banana bread, you’ll adore this delectable twist
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If you’re looking to use up some of those overripe bananas, these Banana Nut Muffins are just the thing to make! Since banana bread is a classic recipe everyone enjoys, these muffins make a tasty variation! Not only are they moist and delicious, but they are ready for the oven in just a few minutes!
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Why You’ll Love these Banana Pecan Muffins
- This banana muffin recipe is perfect for any occasion– since these are so easy to make, you can prepare a batch in no time and enjoy for breakfast, snacks, sweet treats in the evening, or even bring to a gathering!
- Simple– simple ingredients needed that you may already have one hand in your pantry!
- Freezer friendly– these can easily be frozen to enjoy later! Make a double batch and freeze half for those on the go mornings!
- Packed with flavor– moist, soft, and buttery muffins topped with a crisp, crunchy nut topping. Even non banana lovers will enjoy these muffins!
Ingredients needed for Banana Pecan Muffins
Here are the ingredients you’ll need to make these incredible banana muffins. For exact measurements and step by step directions, see printable recipe card at the bottom of this post.
Muffins
- Flour– this is the base of the muffin batter, you’ll want to use all purpose flour
- Cinnamon– warming spice, adds just enough flavor to pair nicely with the bananas
- Baking Powder/Soda/Salt– these leavening agents help the muffins to rise perfectly
- Bananas– you’ll want to use over ripe bananas, looks for ones with lots of brown spots
- Sugar– adds just the right amount of sweetness
- Egg– this provides structure to the muffins and helps bind the ingredients together
- Vanilla Extract– pure versus imitation is best
- Butter– adds richness and moisture to the muffins, use unsalted butter
Crunchy Nut Topping
- Brown Sugar– the ultimate addition of warm sweetness to the topping
- Flour– helps bind the topping together
- Butter- use unsalted, make sure its cold as you’ll use a pastry blender to combine topping into coarse crumbs
- Old Fashioned Oats– this really enhances the texture of the nut topping
- Pecans– chopped
How to make Banana Pecan Muffins
- Line a muffin pan with paper liners or spray with cooking spray.
- In a large bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, combine the mashed bananas, sugar, egg, vanilla, and melted butter.
- Fold in dry ingredients to wet ingredients and stir until just combined.
- Pour batter evenly into muffin cups. *Makes about 12 muffins
- In a small bowl, combine the brown sugar, flour, butter, oats, and chopped pecans using a pastry blender or two forks.
- Sprinkle topping evenly on top of each muffin.
- Place muffin tray in preheated oven, 375 degrees, and bake for about 20 minutes, or until toothpick comes out clean when inserted in center. Remove tray from oven and allow to cool 3-5 minutes before removing from tin and enjoying!! Cool on a wire rack.
Recipe Tips
- The easiest way to mash overripe bananas is using a pastry blender. Of course, you can also use an electric mixer or two forks, but my preferred method is using a pasty blender until the desired consistency is reached.
- To bring even more flavor to the topping, try toasting your pecans in the oven.
- Be sure not to over-bake these muffins as they will end up dry instead of moist and fluffy. Use a toothpick to test the center of muffin. Once it comes out clean, your muffins are ready to be removed from the oven.
- Try to make sure your eggs are at room temperature as this helps them to combine into the batter easily.
- Feel free to add in about 1 cup chocolate chips for a chocolate addition!
Frequently Asked Questions
How can I speed up the ripening process for my bananas?
Place the bananas in a brown paper bag on your counter for a few days. This will speed up the ripening process so you can make these muffins in no time!
What other nuts can I use on these muffins?
Walnuts, Macadamia Nuts, and Pecans are the go to nuts to use in this recipe!
Is it possible to have too ripe of bananas to use?
Nope, unless your bananas are moldy, they are good to use! If the skin is black, no worries, they’ll just be extra sweet!
Can I use frozen bananas in this recipe?
Sure! Allow the frozen bananas to thaw so that you can drain any excess liquid and mash them up, but freezing bananas is a great way to save them for later!
Do I have to make the nut topping?
Nope! If you have a nut allergy, these muffins can easily be enjoyed with or without the topping!
Storing Tips
Once cooled, these muffins can easily be kept at room temperature, in your refrigerator, or frozen for a later date!
- Room Temperature: place in an airtight bag or container for up to 4 days.
- Refrigerator: place in an airtight bag or container for up to 7 days.
- Freezer: place in a freezer bag or container for up to 3 months.
- Reheating Instructions: allow muffins to thaw if frozen and simply place in the microwave for a few seconds until heated through. You can also place a pad of butter on top when reheating to melt into the muffin.
More Muffin Recipes to try
Blueberry Muffins– these incredible bakery style Blueberry Muffins are moist, perfectly sweet and bursting with juicy blueberries throughout. You’ll never need another blueberry muffin recipe!
Apple Snickerdoodle Muffins– moist, flavorful muffin with chunks of tender apple throughout! Combined with a cinnamon sugar coating, these muffins are a Fall favorite!
Blueberry Streusel Muffins– bursting with fresh berries throughout! Topped with a mouthwatering streusel, these make for a great start to your day!
Banana Cream Cheese Muffins– moist, flavor packed, and include a mouth-watering cream cheese topping! Plus, they are ready to enjoy them in only 30 minutes!
Pecan Pie Mini Muffins– made using only 5 ingredients and can be served for breakfast or dessert! Tastes like pecan pie in the form of a bite sized muffin!
Mini Banana Muffins– bite-sized perfection. With pantry staples and some overripe bananas, you can have these delicious muffins in a matter of minutes!
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Banana Pecan Muffins Recipe
Ingredients
Muffins
- 1 ½ cups flour *all purpose
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 bananas
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup butter *melted
Topping
- ⅓ cup brown sugar
- 2 tablespoon flour
- 2 tablespoon butter *cold
- 2 tablespoon old fashioned oats
- ⅓ cup pecans *chopped
Instructions
- In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
- In a separate bowl, combine the bananas, sugar, egg, vanilla, and melted butter.
- Add in dry mixture to wet mixture and stir until just combined.
- Pour batter evenly into muffin cups. *Makes about 12 muffins
- In a small bowl, combine the brown sugar, flour, butter, oats, and pecans.
- Sprinkle topping evenly on top of each muffin.
- Place muffin tray in preheated oven, 375, and bake for about 20 minutes, or until toothpick comes out clean when inserted in center.
- Remove tray from oven and allow to cool 3-5 minutes before removing from tray and enjoying!!
Nutrition
Lynn Amato says
These are amazing! I made the recipe exactly as written except I used 4 ripe bananas that I wanted to use up. The muffins turned out perfect! I will definitely make these again.
Kristin says
Yay!! So glad you enjoy these muffins as much as we do!!
Danea says
Do you this this would work using gluten free flour?