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.
