Simple Banana Pecan Muffins
These Simple Banana Pecan Muffins are perfect for the fall baking season. Made with common pantry ingredients and ready to eat in under 30 minutes, you will love this muffin recipe! Add a spread of butter to a warm muffin, grab a cup of coffee, and enjoy the deliciousness!
SIMPLE BANANA PECAN MUFFINS
These Simple Banana Pecan Muffins are a delicious, healthy treat. They can be made to eat for breakfast, snacking, or even dessert. From start to finish, these muffins take less than 30 minutes to make and only call for simple ingredients that you probably already have on hand!
The muffins are made using flour, spices, milk, real bananas, and pecans. Once baked together, they are perfectly moist with just the right amount of sweetness.
To take these Banana Pecan Muffins to the next level, cut them in half and give them a nice spread of your favorite butter - I like to use EarthBalance.
WHAT YOU’LL NEED TO MAKE BANANA PECAN MUFFINS
Flour: I use whole wheat flour. But any flour you’ve used in muffin recipes before should work just fine.
Rolled oats: Be sure to use whole rolled oats and not instant oats!
Brown sugar: This sweetens the muffins of course, but also helps keep them moist.
Baking powder: To help the muffins rise.
Cinnamon: For the perfect amount of spice.
Banana: You will want the bananas to very very ripe, browned bananas are best.
Olive Oil: This also helps keep the muffins moist and fluffy!
Eggs/Egg Substitutes: Either will work fine, it just depends on your dietary preference. I have included the egg substitution I personally use in the “Notes” section of the recipe card.
Milk: I use oat milk, any kind you prefer to use is fine.
Vanilla Extract: For perfect sweetness.
Pecans: These are delicious in baked goods and add the perfect crunch!
HOW TO MAKE BANANA PECAN MUFFINS
Preheat oven to 400 degrees F. Oil or line a 12-slot muffin pan and set aside.
In a large bowl whisk together flour, rolled oats, brown sugar, baking powder, cinnamon, and salt.
In a separate bowl mash the bananas very well. Mix in the oil, eggs, milk, and vanilla extract.
Make a well in the bowl of dry ingredients. Pour the wet ingredients into the well. Use a spatula to gently mix the wet and dry ingredients. Don't over mix. You'll want all the ingredients to be mixed and wet, but it's okay to have a few lumps. A good way to do this is to gently mix until all of the air bubbles are gone.
Fold pecans into the muffin mix.
Evenly distribute the mixture into the muffin pan. Bake for 16-18 minutes until slightly golden and a toothpick stuck in the center of a cupcake comes out clean.
Let the muffins cool for 5 minutes before serving.
HOW TO SERVE AND STORE BANANA PECAN MUFFINS
The muffins are the absolute best right out the oven. But they are still delicious at room temperature.
I recommend storing the muffins in a sealable tupperware on the counter top for up to 4-5 days.
To reheat the muffins, simply pop them in the microwave for 10-15 seconds.
LIKE MUFFINS? YOU’LL LOVE THESE RECIPES:
If you try these Simple Banana Pecan Muffins, I would love your feedback! Please leave a comment below letting me know how you liked them. And be sure to follow along on Instagram and Pinterest for more recipes like this one!
To show me your own creations, tag @projectsunny on Instagram so I can see!
Simple Banana Pecan Muffins
Ingredients
- 1 - 1/2 cups flour
- 3/4 cup rolled oats
- 1/2 cup brown cane sugar
- 1 tablespoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 ripe bananas
- 1/4 cup olive oil
- 2 eggs (check "notes" section for how to make a vegan egg)
- 1 cup + 2 tablespoons milk of choice
- 2 teaspoons vanilla extract
- 1 cup crushed pecans
Instructions
- Preheat oven to 400 degrees F. Oil or line a 12-slot muffin pan and set aside.
- In a large bowl whisk together flour, rolled oats, brown sugar, baking powder, cinnamon, and salt.
- In a separate bowl mash the bananas very well. Mix in the oil, eggs, milk, and vanilla extract.
- Make a well in the bowl of dry ingredients. Pour the wet ingredients into the well. Use a spatula to gently mix the wet and dry ingredients. Don't over mix. You'll want all the ingredients to be mixed and wet, but it's okay to have a few lumps. A good way to do this is to gently mix until all of the air bubbles are gone.
- Fold pecans into the muffin mix.
- Evenly distribute the mixture into the muffin pan. Bake for 16-18 minutes until slightly golden and a toothpick stuck in the center of a cupcake comes out clean.
- Let the muffins cool for 5 minutes before serving.
