Banana Pecan muffins in brown paper liner, split in half on a plate

Banana Pecan Muffins

These favorite banana pecan muffins are perfectly moist and packed with banana flavor.
Course Breakfast/Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 322kcal
Author Ann Otis


  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 very ripe large bananas
  • 1 cup packed light brown sugar
  • 3/4 cup butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans, toasted and chopped


  • Preheat the oven to 350 degrees F. Line a 12-cup regular-sized muffin tin with paper liners.
  • Cut two of the bananas into pieces and place in the bowl of a stand mixer fitted with the whisk attachment. Add the brown sugar and whip on medium high speed for around three minutes or until pretty smooth.
  • Add the melted butter, eggs and vanilla to the banana sugar mixture, and keep whipping for another 2 - 3 minutes, until well combined.
  • Mash the remaining two bananas in a small bowl until mostly smooth, with only small chunks remaining.
  • In a medium bowl, whisk together the flour, baking soda and salt. Remove the bowl from the stand mixer and fold in the flour mixture with a rubber spatula until just combined. Fold in the mashed bananas.
  • Divide the batter evenly in the muffin cups. Sprinkle the tops with pecans and bake for about 18 to 20 minutes until a toothpick inserted in the center comes out clean.


Adapted from the Food Network Banana Nut Muffins  


Calories: 322kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 351mg | Potassium: 217mg | Fiber: 1g | Sugar: 22g | Vitamin A: 420IU | Vitamin C: 3.4mg | Calcium: 31mg | Iron: 1.4mg