Banana Pecan Nut Muffins

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Attention all muffin lovers and banana enthusiasts, these Banana Pecan Nut Muffins are calling your name! It’s time to switch up your routine from the classic banana bread and say hello to a delightful muffin.

a batch of banana nut muffins on a marble board.

Bursting with the perfect blend of sweet banana goodness and crunchy pecans, these banana pecan nut muffins are the perfect alternative to enjoy those overripe bananas sitting on your kitchen counter.

Why these muffins should be on your to-do list?

  • Easy to make: these muffins are relatively simple to whip up.
  • Irresistible flavor: The combination of bananas, toasted pecans, and a hint of sweetness creates a heavenly flavor, not to mention pecans sprinkled on top for extra crunch.
  • Perfectly moist texture: These nut muffins are super moist.
  • Family-friendly: Loved by kids and adults.
  • Perfect to use your ripe bananas.

Ingredient notes

This banana muffin recipe requires classic ingredients. Here’s the list with a few notes for some of them.

banana pecan nut muffins ingredient list.

ripe bananas: You recognize ripe bananas with their brown spots on the skin, and they start to soften, making them sweeter and easier to mash.

light brown sugar: add sweetness and moisture. You can slightly increase the amount according to the sweetness of your bananas.

heavy cream: This ingredient contributes to adding moisture, so do not remove it.

pecans: toast them on the stove for 5 to 8 minutes to add a roasted flavor.

Get all measurements, ingredients, and instructions at the end of this post.

How to make these banana pecan nut muffins?

This is an overview of the recipe with step-by-step photos to give you an idea of the process. Full recipe at the bottom.

  • Melt the butter and let it cool slightly, set aside and finely chop the pecan nuts, set aside.
  • In a bowl, mix together the flour, baking powder, and baking soda until well combined. Add the sugar and salt, stir. Set aside.
  • In a large bowl, mash the bananas using a fork.
banana pecan nut muffins in process with the dry ingredients in a bowl on the left side of the image, and mashed bananas in another bowl on the right side of the image.
  • Add the eggs and vanilla extract and whisk together.
  • Add the melted butter and heavy cream, and mix until everything is combined.
  • Add the dry ingredients and stir until just combined with still lumps of flour. At this stage, add the chopped pecan nuts and stir until just mixed. Do not overmix
banana pecan nut muffins in process with the wet ingredients in a bowl on the left side of the image, and the final batter on the right side of the image.
  • Pour the batter into muffin tins, filling them about 3/4 full. Top with remaining pecan nuts. Bake in the oven.
banana pecan nut muffins in process with the muffins ready to go to the oven on the left side of the image, and the baked muffins on marble board on the right side of the image.
  • Once baked, find a cozy spot and savor these delightful muffins.

Tips

These banana pecan muffins are easy to make. However, I have a few helpful tips to ensure your muffins are perfect.

  • Ingredients at room temperature: Mixing ingredients at different temperatures can affect the texture of the batter (Note10-15 minutes out of the fridge is enough for refrigerated heavy cream. It is not recommended to leave such products at room temperature for an extended period.)
  • Avoid overmixing the batter; mix just until the ingredients are combined. Overmixing can result in dry muffins
  • For best results, use an aluminum muffin tin as it distributes heat more evenly.
  • Don’t overfill muffin tins more than 3/4 full. Leave room for rising and to avoid spilling.
  • To keep a beautiful dome shape on your muffins, sprinkle the chopped pecan nuts in the center rather than along the sides.
  • Don’t over-bake the muffins. They always still continue to bake a bit once removed from the oven.

Variations

Here are some variations to add a little twist to these banana nut muffins.

  • Opt for another nut instead of pecans: walnuts are a great alternative.
  • Mix half pecans and half chocolate chips into the batter for a delightful combination of flavors.
  • Add a hint of cinnamon to the batter.
  • Once cool, drizzle some melted chocolate or chocolate hazelnut spread (like Nutella) on top of the muffins for a decadent finishing touch.
  • If you prefer a smaller batch, divide all the ingredients by 2.
a banana nut muffins cut in half to show the texture inside, placed on a marble board, over a pink napkin and other muffins in the background.

FAQ

How to store these banana pecan nut muffins?

They’re best the day they have been made. Store any leftovers in an airtight container for up to 2 days at room temperature. Eat them warm or cold. To reheat a muffin, place it in the microwave for 20 seconds (1000w), adjust the time according to the power.

Can we freeze them?

Yes, for up to 2 months. Wrap them in cling film and store them in an airtight container.

a single banana pecan nut muffin on a white muffin case placed on a cake board over a napkin.

Want more muffin recipes, try:

If you tried these Banana Pecan Nut Muffins or any recipe on the blog, let me know how you liked it by leaving a comment below or a rating.

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Banana Pecan Nut Muffins

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 12

Bake these banana pecan nut muffins to utilize your ripe bananas and make delightful, easy-to-prepare treats.

Ingredients

  • 115 g (1/2 cup) unsalted butter
  • 150 g (1 + 1/2 cup) pecan nuts
  • 250 g (2 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 100 g (1/2 cup packed) light brown sugar
  • 1 pinch salt
  • 3 ripe bananas - about 300g (10.5oz)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 60 ml (1/4 cup) cup heavy cream

Method

  • 1)

    Preheat the oven to 190°C (375°F) and line a 12-muffin tin with muffin cases.

  • 2)

    Melt the butter and let it cool slightly, then set it aside.

  • 3)

    Finely chop the pecan nuts and set them aside. Optionally, toast them in a saucepan on the stove for 5 to 8 minutes to add a roasted flavor before chopping.

  • 4)

    In a bowl, mix together the flour, baking powder, and baking soda until well combined.

  • 5)

    Add the sugar and salt, and stir. Set the dry ingredients aside.

  • 6)

    In a large bowl, mash the bananas using a fork.

  • 7)

    Add the eggs and vanilla extract, and whisk together.

  • 8)

    Add the melted butter and heavy cream, and mix until everything is combined.

  • 9)

    Add the dry ingredients and mix until just combined, with a few lumps of flour remaining. At this stage, stir in 2/3 of the chopped pecan nuts. Avoid overmixing.

  • 10)

    Pour the batter into the muffin tins, filling them about 3/4 full. Sprinkle the top with the remaining pecan nuts in the center rather than along the sides. It helps to keep a beautiful dome.

  • 11)

    Bake in the oven for 20 minutes, or until the tops turn golden and a toothpick inserted in the center comes out clean.

Notes

– US/UK standard Baking Spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml

– Store any leftovers in an airtight container for up to 2 days at room temperature

– Scroll back to read tips, variations, step-by-step photos and FAQ within the blog post that you might find helpful.

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