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Pecan Banana Muffins

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Moist and flavorful muffins packed with ripe bananas and crunchy pecans, perfect for breakfast or snacks.

Ingredients

Scale
  • 1 1/4 cups ripe bananas, mashed
  • 1 cup dark brown sugar
  • 1/2 cup oil (vegetable or canola)
  • 3 eggs (room temperature)
  • 3/4 cup Greek yogurt
  • 1 tbsp vanilla extract
  • 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 your muffin tins with paper liners for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and cinnamon until everything is well combined.
  3. In a large bowl, whisk together the oil, Greek yogurt, mashed bananas, vanilla extract, eggs, and dark brown sugar until the mixture is smooth and cohesive.
  4. Gently fold the dry ingredients into the wet mixture, mixing only until just combined to avoid overmixing.
  5. Carefully add in the chopped pecans and fold them into the batter gently, making sure not to crush them.
  6. Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
  7. Bake the muffins at 425°F (220°C) for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for an additional 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Notes

For a lighter muffin, you can replace half the oil with unsweetened applesauce. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: banana muffins, pecan muffins, breakfast muffins, baked snacks

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