Best Banana Pecan Muffins Recipes

JUMBO BANANA-PECAN MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

BANANA MAPLE PECAN BREAD MUFFINS (GLUTEN-FREE)

Steps:

• Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
• Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
• Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
• Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
• Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
• Bake at 375 for 20 minutes. Makes about 18 good sized muffins.

BANANA PECAN WHOLE WHEAT MINI MUFFINS

Steps:

• Preheat the oven to 350°F.
• Spray your mini muffin pans with non stick spray.
• Beat the butter and sugar together.
• Add the egg and mix well.
• Then add the oat bran and mix well.
• In a separate container combine the mashed banana with the 2 tablespoons water.
• Mix the dry ingredients together.
• Add the banana mix to the butter alternatively with the mixed dry ingredients. Mix well.
• Add the vanilla and the pecans.
• Bake for about 15 minutes or until the muffins start to brown.

BANANA, ORANGE & PECAN MUFFINS

Steps:

• In a large bowl, beat together bananas, butter, egg, vanilla and orange rind.
• In a medium bowl, stif together flour, sugar, baking powder, baking soda and salt. Pour the dry ingredients in the banana mixture and mix until combined. Add chopped pecans & stir again.
• Spoon batter into 12 greased or paper-lined muffin cups.
• Bake muffins in 350 degrees F oven for 15 to 20 minutes of until risen and firm to the touch. Let cool on wire racks.
• Store in airtight containers for up to 3 days of freeze for up to 3 months.

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
• Beat butter and sugar together at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in bananans until smooth.
• Mix together flour, salt, baking powder and baking soda.
• Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
• Stir in pecans and vanilla.
• Do not overmix batter; it should not be completely smooth.
• Spoon batter into prepared pan, filling two-thirds full.
• Bake until lightly golden, 15 to 18 minutes.
• Transfer to a wire rack to cool slightly.
• Serve warm.

BANANA PECAN MINI MUFFINS

Steps:

• Preheat oven to 375 degrees. Line a mini muffin pan with 34 to 36 muffin papers. Place all dry ingredients (flour through pecans) in a large bowl and whisk to combine. In another bowl, peel and slice the bananas into half inch pieces. Mash the bananas with a potato masher leaving some chunks of banana (the mashed bananas should NOT be a smooth puree). Mix in the butter, eggs, and buttermilk. Fold the wet mixture into the dry and stir until just combined. Using a small ice cream scoop (like a number 24) or a tablespoon, fill each muffin liner full with the batter. Bake in a preheated oven for 25 to 30 minutes. The muffins are done when golden brown on top and a cake tester comes out clean. Let cool in the pan for 10 minutes, then remove the muffins and serve immediately or let cool to room temperature on a wire rack.

BANANA PECAN COCONUT MUFFINS OR BREAD

Steps:

• Preheat oven to 375.
• Place muffin liners in pan, or grease pan.
• Cream butter and brown sugar.
• Add eggs to butter and sugar, combine.
• Add bananas, combine well.
• Combine flour, salt, soda and cardamom together and then add to sugar mixture, stir until barely incorporated.
• Stir in pecans and coconut.
• Spoon into muffin tins and bake for about 20 minutes, until center is just set, they won't brown very much.
• I love these spread with even *more* butter!

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease or line muffin tins with paper cups. Spread nuts on a tray and toast in oven 8-10 minutes Set aside.
• In a bowl combine flour, baking pwdr & salt.
• In another bowl cream butter, sugar and vanilla until smooth and creamy.
• Beat in eggs one at a time.
• Add mashed bananas and beat until combined.
• Stir dry ingredients into banana mixture just until flour disappears.
• Lightly stir in nuts, choc chips or a mix of both.
• Spoon batter into muffins cups to the top.
• Bake 20 minutes or until toothpick comes out clean.
• These double and freeze well.
• Note: I like to use a mix of pecans & chocolate chips.

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Fold in pecans Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

DONNA HAY'S BANANA, RICOTTA AND PECAN MUFFINS

Steps:

• Preheat oven to 180°C Place the flour, baking powder, sugar and pecans in a bowl and stir to combine.
• Make a well in the centre, add the buttermilk, eggs, vanilla, oil and banana and stir until just combined. Fold through the ricotta and spoon the mixture into 6 x ¾ cup capacity tins lined with muffin cases.
• Bake for 40-45 minutes or until cooked when tested with a skewer. Drizzle with agave syrup to serve.