I love these Banana Pecan Muffins because they are one of those recipes you can make spur of the moment. As long as you have ripe bananas, you probably have everything you need to make them.
Traditionally, you would make Banana Nut Muffins with walnuts as the original recipe in the Joy of Cooking suggests, but being a Texas girl, I’m all about the pecans! So my version switches out the walnuts for pecans and I always like to add a little something extra! Like a sweet glaze drizzled on top!
Try to use very ripe bananas for this recipe for the best flavor. I think I had mine sitting out on the counter for about a week and a half to 2 weeks! They won’t look pretty but man the aroma they give off when peeling them will whet your appetite, so get ready!!!
Keep in mind these muffins are best consumed the day they are made. You can keep them for up to one day, but any longer after that, they will start to break down.
Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground nutmeg
- 2/3 cup chopped pecans
- 1 large egg
- ¾ cup packed light brown sugar
- 1 1/3 cup mashed ripe bananas, about 2 or 3
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup powdered sugar, sifted
- 2 tablespoon milk or water, more or less for desired consistency
- Adjust and oven rack to the center position and heat oven to 375 degrees. Line a standard cupcake pan with cupcake liners or spray with non-stick baking spray and set aside.
- In a large bowl, whisk both flours, baking powder, baking soda, salt, cinnamon and nutmeg together until combined. Stir in chopped pecans and set aside.
- In a medium bowl, whisk together the egg, brown sugar, mashed bananas, vegetable oil and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and with a rubber spatula, gently fold the ingredients together. Do not over mix. The batter should not be smooth. It’s okay if you have a few bits of dry flour remaining.
- Divide the batter between the prepared pan and bake for about 15 minutes, or until a toothpick inserted in the muffin comes out clean or with a few moist crumbs attached. Cool muffins in the pan for about 3 minutes. Then invert on a wire rack to cool completely.
- In a small bowl combine the powdered sugar and milk and whisk to combine. Add more or less sugar and/or milk for your desired consistency. Drizzle onto muffins with a spoon or fill a small zip top bag with glaze and make a small cut on one of the corners for a more controlled drizzle.
Banana Pecan Muffins are best consumed the day they are made.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 16mg Sodium: 190mg Carbohydrates: 37g Fiber: 2g Sugar: 18g Protein: 4g
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