Banana and pecan muffins
- Preparation 15 min
- Cooking 25 min
- Servings 12 muffins
- Freezing Absolutely
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🧁 The ultra-moist banana muffin that never lasts
Let’s be honest: this is the kind of ultra-moist banana muffin that disappears fast. Soft, tender, lightly spiced and filled with crunchy pecans, it’s the classic comfort bake that fills the kitchen with the best smells while it’s in the oven. A true easy banana muffin recipe that delivers every single time.
🍌 Banana nut muffins done right
These banana nut muffins strike the perfect balance. Very ripe bananas bring natural sweetness and moisture, a blend of flours adds depth, and pecans deliver just the right crunch. They work just as well for breakfast as they do for an afternoon snack or a late-night sweet craving.
☕ How to enjoy them at their best
These muffins are fantastic warm, straight from the oven, but they’re also excellent with a little salted butter or cream cheese. They freeze beautifully, making them ideal for meal planning, lunches or busy mornings. Simple, reliable and dangerously good.
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✅ Very ripe bananas
The more spotted they are, the moister and more flavorful the muffins will be. Got a freezer full of bananas? This is the perfect time to use them.
✅ Don’t overmix
Minimal mixing keeps the muffins tender and prevents a dense texture.
✅ Customizable nuts
Walnuts or almonds work just as well.
✅ Easy freezing
Freeze fully cooled muffins in an airtight container for up to 3 months.
✅ Quick reheat
A few seconds in the microwave is all it takes to bring back that soft, moist texture.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. ground nutmeg
- 1/4 tsp ground cinnamon
- 2 pinches salt
- 1/2 cup melted butter
- 3 large ripe bananas, mashed
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup coarsely chopped pecans
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Preparation
- Preheat oven to 180°C (350°F). Line or lightly grease a muffin tin with paper liners.
- Mix all-purpose flour, whole-wheat flour, baking soda, nutmeg, cinnamon and salt in a bowl. Set aside.
In another bowl, combine mashed bananas, melted butter, brown sugar, milk, egg and vanilla extract until smooth. - Add the dry ingredients to the wet ingredients, mixing just enough to wet the dry ingredients. Add pecans and stir just until incorporated. Divide batter between muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out dry. Cool for 5 minutes before eating!
Walnuts, almonds or even chopped chocolate work very well.
All-purpose flour works perfectly on its own without adjustments.
They freeze extremely well and keep their texture once thawed.
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