Banana Pecan Muffins Recipe
These Banana Pecan Muffins are to die for. I dare you to only eat one and not sneak back for a second or third! Not only are they temptingly tasty, they also come together crazy fast, only use one bowl and are dairy free. Not to mention they take about 30 minutes from start to finish and use up those mushy bananas that have been staring at you from the fruit bowl all week. All the wins!
So how do I make these Banana Pecan Muffins from scratch?
Honestly, these are really simple to make and taste like you could have spent hours on them! Begin by adding the ripe bananas along with the sugars into a large mixing bowl. Using a hand whisk or electric whisk, beat them until mostly smooth. Next, add in the eggs, vanilla and oil and beat again until fully incorporated. The mix might look a little frothy, this is normal. Sieve in the dry ingredients and switch to a rubber spatula. Gently mix in the dry ingredients. Add cupcake or muffin liners to a cupcake or muffin tin, like this one. Using an ice cream scoop, like this one, divide the mix evenly between the cases. Sprinkle the chopped pecans over each muffin and bake.
How long do these muffins keep for?
If you somehow manage to not inhale all of these immediately, they can be stored in an airtight container at room temperature for up to 3 days and still taste fresh.
For longer storage, wrap each tightly in cling film and freeze for up to 3 months. Remove from the freezer for at least 30 minutes before eating. For a extra pleasant experience, pop them into the microwave for 10 seconds or into a hot oven for 30-60 seconds.
Equipment recommended for this bake
There’s a few things you’ll need for this bake to help things go smoothly. Here’s a few of them handily put all together!
For more Cake Recipes, check out my Cake Category, here.
Maybe you’re interested in Dairy Free Recipes? Take a peek, here.
Banana Pecan Muffins
Equipment
- Large mixing bowl
- Whisk (electric or hand)
- Rubber spatula
- Ice Cream Scoop (Optional)
- 12 hole Cupcake/Muffin tray
Ingredients
- 3 ripe bananas
- 50 grams caster sugar
- 50 grams brown sugar
- 2 whole eggs
- 1 tsp vanilla extract
- 100 grams vegetable oil or light olive oil
- 220 grams plain flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50 grams roughly chopped pecans
Instructions
- Preheat oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the ripe bananas. Using a hand whisk or electric whisk, mash the bananas until mostly smooth.
- Add in the sugars, eggs, vanilla and oil next and whisk again until combined. The mix may become frothy, this is normal.
- Sieve in the flour, baking soda and salt. Mix this in gently using a rubber spatula.
- Line a cupcake or muffin tin with cupcake or muffin cases. Using an ice cream scoop, scoop out the mix into each case evenly.
- Top each muffin with a sprinkle of chopped pecans.
- Bake for 18-20 minutes, turning halfway between baking until a light golden brown colour all over.
Notes
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