Banana pecan muffins (extra nutty!)

5 from 1 vote

Banana pecan muffins (extra nutty!)

Banana pecan muffins that use twice as many nuts as other recipes, and half the sugar.

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 350kcal

Ingredients

Wet bowl ingredients

3 large bananas (or 4 small-medium)
¼ cup sugar add a ¼ cup more for a sweeter muffin)
¼ cup brown sugar
½ cup melted butter
1 large egg
¼ cup milk
1 teaspoon vanilla extract

Dry bowl ingredients

1 ½ cups all-purpose flour 6.75 ounces
½ cup nut flour 2.25 ounces. Can also use whole wheat, or more all-purpose flour
1 ½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
⅛ teaspoon cardamom optional

Nut mix-ins

8 ounces chopped pecans about 1 ¾ cups

Instructions

Optional: toast pecans

Toasting pecans brings out the nutty flavors even more, which comes through, even in muffins.
Preheat oven to 250 degrees and add pecans to a baking tray. Bake for 5-8 minutes, until they smell nutty and just start getting a hint of golden color. Toast whole if you have whole pecans, otherwise toast the pre-chopped pecans for 3-6 minutes. SET A TIMER for the low end, nuts can burn easily.

Make the banana pecan muffins

Preheat oven to 350℉. Line a muffin tin with paper liners or grease the muffin tin.
Chop pecans. Small pieces distribute more evenly, spreading out the nutty flavor even more. Scoop up any little crumbs and shavings - they help add flavor!
Wet bowl ingredients: Use a larger bowl. Peel and mash 3 large bananas in the bowl. Then mix in the rest of the wet bowl ingredients.
Dry bowl ingredients: Use a medium bowl. Mix together all of the dry bowl ingredients to evenly distribute the baking soda and spices.
Pour dry ingredients into the wet ingredients and stir by hand to combine. Don't beat it or overmix, which will make a tougher muffin. But you should mix until all of the flour is incorporated. Then gently stir in all but ⅓ cup of the pecans. (reserving them for a topping).

Bake at 350℉ for about 25 minutes, until center reaches 200-210℉

Scoop batter into muffin tins. It will fill them almost to the top (see photo in post). Then top with remaining pecans.
Bake (without convection) for 20 minutes and check on them. They will likely need to go longer, depending on your oven. The internal temperature should be 200-210℉. Let cool before serving.

Notes

Bananas

Ripe to overripe bananas all work well, with nearly equal amounts of natural sugar. The riper they are, the easier they mash.

2, 3, or 4 bananas:

If you use only 2 bananas, add an extra tablespoon (or two) of sugar. Will cook 5-10 minutes faster.
For 3 bananas, use the recipe as written.
To use an extra bananas, add another ¼ - ⅓ cup of flour so the batter isn't too runny, and they don't bake up gummy.

Nuts

Pecans have a buttery, sweet flavor with little bitterness
Walnuts can be bitter - and with this many nuts that can definitely impart a bitter flavor to the muffins
Avoid almonds, unless they are slivered then chopped (they have a harder texture)

Flour

You can use 2 cups of all-purpose flour, or a mix of all-purpose and whole wheat. I keep a mixed nut flour in the freezer for muffins like this (and brownies).

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Nutrition