Banana Pecan Muffins

These fluffy Banana Pecan Muffins are soft and have the perfect crunchy muffin top. They look and taste like they came straight from a bakery!

This is my favourite banana muffin base! It comes together SO easily and SO perfect every. single. time.

The pecan banana flavour is super underrated in my opinion. Nutty pecans paired with sweet bananas and brown sugar in every bite. Yes please!

Every time I have browning bananas I find myself turning to this recipe.

For more banana recipes, try Strawberry Banana Bread Muffins, Condensed Milk Banana Bread Bars, and Banana Cinnamon Roll Cake.

Jump to:

• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out these recipes
• Pecan Banana Muffins

Ingredients Notes

Feel free to scroll through this section to view certain key ingredients we’re using!

• All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
• Bananas – 3 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
• Brown sugar – I used dark brown sugar, but light brown sugar works as well!
• Cornstarch – Used to enhance the texture and make sure the pecans don’t sink to the bottom.
• Eggs – Must be at room temperature before starting your bake.
• Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
• Pecans - Make sure to chop them up into smaller pieces so that the muffins rise properly.
• Yogurt – Make sure to use a thick yogurt like Greek or kefir. This stabilizes the muffins and brings out soo much texture.

Step by step instructions

Here is how to make and bake these Banana Pecan Muffins. You will need two 12 muffin tins, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin tins with 16 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.

Step 2 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, yogurt, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.

Step 3 – Add in dry ingredients. Toss in flour, cinnamon, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.

Step 4 – Add in pecans. Add the chopped pecans into the bowl and mix in a few times.

Step 5 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add some extra pecans on top.

Step 6 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
• Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.

FAQ

Can I use frozen bananas?

Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.

Do I have to add bananas?

Yes! This is one of the main ingredients in this recipe.

Why do you bake at 2 different temperatures?

The first temperature, 425°F, quickly lifts up the muffin tops to give us that dome we all love. Then, when it goes down to 375°F for the remainder of the baking period, they continue to bake as normal!

Do I have to add pecans?

Nope! Feel free to leave them out completely or substitute for your favourite muffin add-in (chocolate chips, coconut, walnuts, etc).

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