Banana Pecan Muffins
Banana Pecan Muffins are a handheld version of banana bread with the added crunch of chopped pecans.
Servings: 12 Muffins
Calories: 308kcal
Ingredients
- Non-stick cooking spray
- 3 very ripe bananas mashed
- ¼ cup unsalted butter melted
- ¼ cup milk
- 1 large egg at room temperature
- 1 teaspoon vanilla
- ½ cup brown sugar
- ½ cup sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup pecans chopped + extra to top muffins before baking, if desired
Instructions
- Preheat oven to 350°F. Spray a standard muffin tin with non-stick cooking spray and set aside.
- Add the mashed bananas, melted butter, and milk to a large mixing bowl. Mix to combine. Beat in the egg and vanilla, and brown sugar.
- Add in the remaining dry ingredients and fold in until just mixed. Fold in the pecans by gently scraping the bottom of the bowl with a spatula, bringing the mixture to the top.
- Fill your muffin cups to about ⅘ full. Top with additional pecans, if desired. They're prettier this way, too!
- Place in the pre-heated oven and bake for 18-20 minutes, or until toothpick inserted in the center of a muffin comes out clean. Remove from oven and cool for at least 5-10 minutes before serving.
Video
Notes
To freeze muffins, let cool completely. Wrap in plastic wrap or place in a freezer bag. Thaw at room temperature to serve.
Nutrition
Serving: 1serving | Calories: 308kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Cholesterol: 29mg | Sodium: 343mg | Fiber: 2g | Sugar: 23g
