Butter Pecan Banana Muffins

READY IN: 28minsYIELD: 12 Muffins


  • 1cup chopped pecans
  • 12 tablespoonunsalted butter
  • 1 13 cupsall-purpose flour
  • 1teaspoonbaking powder
  • 1teaspoonbaking soda
  • 12 teaspoonkosher salt
  • 1cup mashed ripe banana
  • 34 cup packed brown sugar
  • 12 cupbuttermilk, room temperature
  • 14 cupvegetable oil
  • 1largeegg, room temperature
  • 1teaspoonpure vanilla extract

    Serving Size: 1 (70) g

    Servings Per Recipe:12

    Calories: 232.3

    Calories from Fat 109 g 47 %

    Total Fat 12.2 g 18 %

    Saturated Fat 1.7 g 8 %

    Cholesterol 17.2 mg 5 %

    Sodium 253 mg 10 %

    Total Carbohydrate28.9 g 9 %

    Dietary Fiber 1.6 g 6 %

    Sugars 15.8 g 63 %

    Protein 3.3 g 6 %


  • Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
  • Spread pecans on a small rimmed baking sheet and bake until toasted, 6-8 minutes. Remove from oven, add butter and toss until evenly coated. Cool on the sheet while preparing the batter.
  • Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk banana, sugar, buttermilk, oil, egg and vanilla in a medium bowl until smooth.
  • Make a well in the center of dry ingredients and pour in wet ingredients. Fold gently with a silicone spatula until no traces of flour remain. Divide batter evenly among muffin cups and sprinkle with buttered pecans.
  • Bakerotating tin halfway through, until toothpick inserted in the center of a muffin comes out clean, 16-18 minutes. Cool in the tin on a wire rack for 10 minutes, then unmold. Serve warm or at room temperature.
  • Variations:
  • •Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture.
  • •Nuttier muffins: Substitute toasted walnut or other nut oil for the vegetable oil. Stir 1 cup chopped toasted pecans into the batter before sprinkling the buttered nuts on top.
  • •Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.
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