Miley Fudgy bananas meets crunchy pecans in these irresistible Easy Banana Nut Muffins! Baked in a muffin tin, it makes for fun individual treats that are perfect for sharing.
Indulge in the best of both worlds with these simple banana muffins! On the bottom is a soft, moist muffin covered with a generous handful of chopped pecans. It’s about half banana muffin, half crunchy nut topping, and they’re 100% irresistible.
Top these muffins however you like, with a drizzle of honey, a smear of butter and extra pecans like I’ve done here (sooo perfect), or with whatever toppings you want!
Why You’ll Love This Recipe
Banana nut muffins like these hit that perfect middle ground between treat and everyday food. The texture stays moist while the flavor feels rich and balanced. They never feel dry or heavy.
Super moist crumb: Mashed bananas keep everything soft.
Comforting flavor: Banana and pecans feel classic and warm.
Easy to mix: Simple bowls and no fancy tools needed.
Great use for ripe bananas: No waste and big flavor.
Make ahead friendly: Perfect for busy mornings.
Ingredients
For the Muffins
- 1 and a half cups all purpose flour
- 1 teaspoon baking soda
- Half teaspoon salt
- Half teaspoon ground cinnamon
- 3 ripe bananas mashed well
- One half cup brown sugar
- One quarter cup granulated sugar
- One third cup melted butter or oil
- 1 large egg
- 1 teaspoon vanilla extract
- Half cup chopped pecans
Step by Step Instructions
1. Heat the Oven
Start by setting the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners or grease each cup lightly. This helps the muffins bake evenly and release cleanly.
2. Mix the Dry Ingredients
Add flour, baking soda, salt, and cinnamon into a bowl. Stir until everything blends evenly. This spreads the leavening and spice through the flour.
3. Mash the Bananas
Place ripe bananas in a separate bowl. Mash until mostly smooth with small lumps remaining. Those little bits add texture and flavor.
4. Combine the Wet Ingredients
Add brown sugar, granulated sugar, melted butter, egg, and vanilla to the bananas. Stir until smooth and glossy.
5. Make the Batter
Pour the wet mixture into the dry ingredients. Stir gently just until combined. Fold in chopped pecans with slow movements so the batter stays light.
6. Fill the Muffin Cups
Spoon the batter into each cup, filling about three quarters full. This gives room for a nice rise.
7. Bake Until Golden
Place the pan in the oven and bake for eighteen to twenty two minutes. The tops should spring back when touched lightly.
8. Cool Slightly
Let the muffins sit in the pan for five minutes. Transfer to a rack so they cool evenly and keep a soft bottom.
Serving Suggestions
Banana nut muffins taste best warm with butter melting on top. They also pair nicely with coffee or tea. For breakfast, serve with yogurt and fruit for balance.
When I share them with family, I place them on a plate with extra chopped pecans sprinkled around. The simple look always invites people to grab one.
Tips & Variations
- For extra crunch, toast the pecans before mixing them in.
- For deeper banana flavor, use very ripe bananas with dark spots.
- For a lighter texture, replace half the butter with yogurt.
- For sweetness change, use all brown sugar instead of white.
Frequently Asked Questions
Can I use walnuts instead of pecans?
Yes, both work well in this recipe.
How ripe should the bananas be?
Very ripe bananas give the best flavor and moisture.
How long do they stay fresh?
Store in an airtight container for up to three days.
Can I freeze these muffins?
Yes, freeze once cooled and thaw when needed.
Final Thoughts
Easy Banana Nut Muffins with Pecans bring comfort in a simple familiar way. The soft banana crumb and nutty crunch make them feel satisfying without effort. They fit breakfast, snacks, and everything between.
This recipe always feels reliable. Bake a batch, enjoy a warm muffin, and keep the rest ready for later. They never disappoint.
Easy Banana Nut Muffins with Pecans
Ingredients
For the Muffins
- 1 and a half cups all purpose flour
- 1 teaspoon baking soda
- Half teaspoon salt
- Half teaspoon ground cinnamon
- 3 ripe bananas mashed well
- One half cup brown sugar
- One quarter cup granulated sugar
- One third cup melted butter or oil
- 1 large egg
- 1 teaspoon vanilla extract
- Half cup chopped pecans
Instructions
- Heat the Oven: Start by setting the oven to 350 degrees Fahrenheit. Line a muffin tin with paper liners or grease each cup lightly. This helps the muffins bake evenly and release cleanly.
- Mix the Dry Ingredients: Add flour, baking soda, salt, and cinnamon into a bowl. Stir until everything blends evenly. This spreads the leavening and spice through the flour.
- Mash the Bananas: Place ripe bananas in a separate bowl. Mash until mostly smooth with small lumps remaining. Those little bits add texture and flavor.
- Combine the Wet Ingredients: Add brown sugar, granulated sugar, melted butter, egg, and vanilla to the bananas. Stir until smooth and glossy.
- Make the Batter: Pour the wet mixture into the dry ingredients. Stir gently just until combined. Fold in chopped pecans with slow movements so the batter stays light.
- Fill the Muffin Cups: Spoon the batter into each cup, filling about three quarters full. This gives room for a nice rise.
- Bake Until Golden: Place the pan in the oven and bake for eighteen to twenty two minutes. The tops should spring back when touched lightly.
- Cool Slightly: Let the muffins sit in the pan for five minutes. Transfer to a rack so they cool evenly and keep a soft bottom.
