Wake up and smell the (banana) muffins! Start your day with a treat that’ll tantalize all five senses – these easy-to-make, moist banana pecan muffins taste as good as they sound. Get ready for some serious flavor in every bite!
Banana muffins
Banana muffins are perfect for an early morning, on-the-go breakfast, a lunchtime snack, an evening treat, or a shared gift at an upcoming event. These muffins genuinely fit any occasion and will delight all who taste them. Even the young ones love them!
It can be downright challenging to get my kids to eat bananas for whatever reason. I don’t know why—I remember loving bananas throughout my childhood. To each their own, I suppose! But once I made these homemade banana muffins, I started to notice my kinds changing their ways toward the yummy yellow fruit. At first, they loved the muffins. I would find them trying to sneak over to the kitchen to grab another one!
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Then the second time I made my banana muffin recipe, they joined in to help and started snacking on the bananas all on their own. I’m not sure what exactly did it, but I know I have these banana muffins to thank for my children developing a love for more fruits. And if you’re a mom like me, you know it’s worth celebrating when your young, picky eaters start to broaden their horizons!
I’ve also used them as an addition to their school’s bake sales, as well as several brunch events with friends and family. With an easy, no-fuss muffin recipe, these banana pecan goodies are the perfect go-to staple when you need to whip up deliciousness on the fly. And the best part, they’ve always been a great hit!
Whether it’s yourself, your young ones, family members, or friends, bake up this simply delicious banana muffin recipe to watch their smiles brighten with each and every bite.
Banana pecan Muffins: Tips, Tricks, and FAQ
If you’re still feeling a bit unsure about the recipe and have a few questions lingering in your mind, take a quick peek at my answers to some commonly asked questions. If you don’t find your answer there, drop it in the comments below! We will have you set up for baking success in no time.
How Do I Know Bananas Are Ripe?
Knowing when bananas are perfectly ripe can be a tricky game. A few quick tips for checking ripeness:
- Soften when you give it a squeeze
- No green is on the banana’s stem
- It snaps off the bunch easily
- Easy to peel without a feeling of resistance
The ultimate test? Brown spots! This thought may be counterintuitive, but once the banana starts to develop a brown spot or two, it means you’ve found a ripe banana. Yum!
How Do I Test My Muffins Are Ready Without A Toothpick?
My favorite alternative to testing muffins without a toothpick is a knife because most people are sure to have one in their kitchen! In fact, I’ve used this method when I ran out of toothpicks while making this same banana pecan muffin recipe.
All you have to do is insert the knife’s blade into the center of a muffin. If it comes out clean, your muffins are done! However, if you see batter or any crumbly pieces on the blade, it may need a few more minutes. Be sure to keep a close eye if you decide to bake them for extra time. Overbaked muffins do not have that perfect texture we strive for.
What Makes Muffins Light and Fluffy?
Having your wet ingredients come down to a room temperature will help ensure the light and fluffy texture we all love in baked goods. The thought behind the temperature shift is that it allows the ingredients to form a smoother batter mix that traps pockets of air. Once your muffins go in the oven, those pockets of air expand.
Can I Freeze Muffins?
Yes! If you need to freeze your banana muffins after baking the recipe, store them in an airtight container or bag and freeze them any amount of time, up to three months. Once you’re ready to enjoy them, make sure they completely thaw by setting them out at room temperature.
How Should I Store Banana Muffins?
Just like when you freeze these banana pecan muffins, place them in an airtight container once they’ve completely cooled. Before doing so, place paper towels at the base of your container and another on top of the muffins once you’ve set them inside. Doing this will help them maintain their fresh, moisture texture without being ruined by outside influences.
Storing them at room temperature is also best.
Is There An Alternative To Pecans?
While this banana muffin recipe calls for pecans (they are so yummy), a few substitutions are available if you cannot locate them. Instead of pecans, you can swap out walnuts or hickory nuts at the same measurements. Swapping out the type of nut when pecans are not available will ensure you have that buttery, nutty texture that enhances the muffins’ mouthfeel.
Banana Muffin Ingredient List
Who’s ready to start whipping up deliciousness? I know I am! To make your shopping list and preparations a bit easier, check out the list below to ensure you have everything you need to start making my easy banana muffins today.
Baking Tools:
- Muffin pan
- Cupcake Liners
- Food processor
- Whisk
- Mixing bowls
- Fork
- Hand mixer
- Spoon
- Toothpick
- Measuring cups and spoons
Ingredient List:
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 large ripe bananas
- 1 stick unsalted butter, melted
- 1/2 cup brown sugar
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 2 tbsp milk
- 1 cup pecans
Shopped, prepped, and ready to go? Let’s bake! I cannot wait for you to try these moist banana muffins! Check out the step-by-step instructions in the recipe card below.
From my kitchen to yours, banana pecan muffins are simple and delicious! Once you’ve given my muffin recipe a try, let me know how it turned out in the comments below. And, as always, happy baking!
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Pecan banana muffins
Equipment
- electric mixer
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 bananas large, ripe
- 1 stick butter unsalted, melted
- 1/2 cup brown sugar
- 2 eggs at room temperature
- 1 tbsp vanilla extract
- 2 tbsp milk
- 1 cup pecans
- coconut
Instructions
- Preheat oven to 350°F. Line a 12 muffin pan with cupcake liners.
- Pulse the pecans for 1 minute in a food processor.
- Whisk the flour, baking powder, baking soda, salt and cinnamon together in a medium bowl. Add pecans and mix well. Set aside.
- In a large bowl mash the bananas with a fork.
- On medium speed, beat or whisk in the melted butter, brown sugar, eggs, vanilla extract and milk.
- Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
- Spoon the batter into liners.
- Add banana slices to the tops if you wish and dust with coconut and pecans
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Dust with powder sugar and serve
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