Print

Pecan Banana Muffins

Print Recipe

Delightful pecan banana muffins made with ripe bananas, dark brown sugar, and crunchy pecans. Perfect for breakfast or as an afternoon snack.

Ingredients

Scale
  • 1 1/4 cups ripe bananas
  • 1 cup dark brown sugar
  • 1/2 cup oil
  • 3 eggs (room temperature)
  • 3/4 cup Greek yogurt
  • 1 tbsp vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tbsp cornstarch
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 425°F (220°C) and line muffin tins with paper liners for easy removal.
  2. Whisk together the flour, baking powder, baking soda, cornstarch, and cinnamon in a medium bowl to ensure even distribution.
  3. Combine the oil, Greek yogurt, mashed bananas, vanilla, eggs, and dark brown sugar in a large bowl until smooth.
  4. Fold the dry ingredients into the wet mixture until just combined to maintain a tender muffin.
  5. Add the chopped pecans and ensure they are evenly distributed throughout the batter.
  6. Divide the batter among the prepared muffin liners, filling each about 2/3 full.
  7. Bake the muffins at 425°F for 5 minutes, then reduce the temperature to 375°F and bake for an additional 12-15 minutes until a toothpick comes out clean.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: banana muffins, pecan muffins, breakfast muffins, easy muffin recipe, baked goods

Find it online: https://easydessertideas.com/pecan-banana-muffins/