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Pecan Banana Muffins

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Warm and comforting Pecan Banana Muffins, soft and moist with ripe bananas and crunchy toasted pecans. Perfect for brunch, breakfast, or an afternoon snack.

Ingredients

Scale
  • 1 1/4 cups ripe bananas (about 3–4 medium, mashed)
  • 1 cup dark brown sugar
  • 1/2 cup vegetable or canola oil
  • 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 pecans (chopped)

Instructions

  1. Preheat your oven to 425°F (220°C) and line muffin tins with paper liners.
  2. Whisk together the flour, baking powder, baking soda, cornstarch, and cinnamon in a medium bowl until combined.
  3. In a large bowl, whisk the oil, Greek yogurt, mashed bananas, vanilla, eggs, and dark brown sugar until smooth.
  4. Gently fold the dry ingredients into the wet mixture until just combined.
  5. Fold in the chopped pecans, ensuring they are evenly distributed.
  6. Divide the batter among the lined muffin tins, filling each about two-thirds full.
  7. Bake in the preheated oven at 425°F for 5 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 12-15 minutes or until a toothpick comes out clean.

Notes

Ensure bananas are very ripe for the best flavor and sweetness. Store leftover muffins in an airtight container for up to 3 days.

Nutrition

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