Banana-Nut Muffins

These moist banana-nut muffins are simple to make and have sweet, buttery pecans both in the batter and on top for extra crunch.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 296 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 cups brown sugar
• 1 teaspoon pure vanilla extract
• 4 overripe bananas, divided
• 1 cup chopped pecans, divided, or as needed
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.25 cup white sugar
• 1.5 teaspoons baking powder
• 1.5 sticks unsalted butter, melted and cooled

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.

Step 3

Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.

Step 4

Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.

Step 5

Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.

Step 6

Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.