Pecan Banana Muffins

5 from 4 votes

Pecan Banana Muffins combine a classic banana muffin batter with toasted pecans. These are super moist and make a delicious breakfast or snack!

Course Breakfast, muffins

Cuisine American

Keyword pecan banana muffins

Prep Time 20

Cook Time 22

Total Time 42

Servings muffins

Calories 277kcal

Author Sue Ringsdorf

Heat nonstick skillet to medium heat. Add pecans and toast until fragrant and browned. Remove from heat.
In a medium bowl, puree the overripe bananas until runny. Add the remaining wet ingredients - the buttermilk, egg, vanilla extract, and melted and slightly cooled butter. Whisk until well combined.
3 large bananas, 1/3 cup buttermilk, 1 large egg, 2 teaspoons vanilla extract, 1/2 cup unsalted butter
Add the dry ingredients - the baking soda, baking powder, salt, cinnamon, brown sugar, and flour. Stir to mix. Then add toasted pecan pieces (reserving some for the top, if desired) and stir again.
1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 3/4 cup brown sugar, 1 3/4 cup all-purpose flour, 3/4 cup chopped pecans
Spoon batter into muffin tins lined with cupcake liners. Fill almost to the top of the liners. Add reserved pecans to the top of the muffin batter.
Bake muffins for 22 minutes in a preheated 350 degree oven, or until done in the center. Remove to cooling rack.

As long as the bananas aren't molding, the darker the better. Don't use bananas that aren't OVERripe!
You can use chopped walnuts or chocolate chips instead of the pecans.

Want to include these on a brunch spread? Make my Ham and Cheese Frittata or my Overnight Omelette Breakfast Casserole too!