01 -
Preheat oven to 175°C. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray or butter.
02 -
Whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, and salt in a medium mixing bowl. Set aside.
03 -
In a large bowl, mash the bananas until mostly smooth. Add granulated sugar, brown sugar, and vegetable oil. Stir until combined. Beat in the eggs one at a time, then mix in the vanilla extract.
04 -
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix until just combined; do not overmix.
05 -
Gently fold in the chopped pecans, ensuring even distribution throughout the batter.
06 -
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Optionally, sprinkle additional pecans on top.
07 -
Bake in the preheated oven for 18–22 minutes, until a toothpick inserted in the centre of a muffin comes out clean.
08 -
Allow muffins to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely before serving.