Irresistible Banana Pecan Muffins (Printable Version)
Moist banana muffins paired with pecans create a tender, nutty snack perfect for breakfast or a midday treat.
# Ingredients:
→ Dry Ingredients
01 -
220 g all-purpose flour
02 -
1 teaspoon baking soda
03 -
0.5 teaspoon baking powder
04 -
0.5 teaspoon ground cinnamon
05 -
0.25 teaspoon salt
→ Wet Ingredients
06 -
2 large ripe bananas, mashed (about 240 g)
07 -
100 g granulated sugar
08 -
100 g brown sugar
09 -
120 ml vegetable oil
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
→ Nuts
12 -
60 g chopped pecans
# Steps:
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.
# Notes:
01 -
Use overripe bananas with brown spots for optimal flavour and moisture.
02 -
Avoid overmixing the batter to maintain a tender crumb.
03 -
Toasting pecans before adding enhances their nutty aroma.
04 -
Muffins can be frozen for up to 3 months; thaw at room temperature.
05 -
Omit pecans or substitute with chocolate chips for a nut-free option.
06 -
For mini muffins, reduce baking time to 10–12 minutes.