Banana Pecan Muffins Recipes

BANANA PECAN MUFFINS

Steps:

• 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.

BANANA NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
• In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
• Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
• Beat butter and sugar together at medium speed until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Beat in bananans until smooth.
• Mix together flour, salt, baking powder and baking soda.
• Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
• Stir in pecans and vanilla.
• Do not overmix batter; it should not be completely smooth.
• Spoon batter into prepared pan, filling two-thirds full.
• Bake until lightly golden, 15 to 18 minutes.
• Transfer to a wire rack to cool slightly.
• Serve warm.

ULTIMATE BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
• Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
• Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter.
• Divide batter evenly among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

JUMBO BANANA-PECAN MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, combine first seven ingredients. In another bowl, combine bananas, sour cream, eggs and butter. Stir into dry ingredients just until moistened., Fill greased or paper-lined jumbo muffin cups two-thirds full. For streusel, in a small bowl, combine flour, sugars and cinnamon. Cut in butter until crumbly; stir in pecans. Sprinkle over tops., Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

PECAN BANANA CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place muffin liners into two 12-cup muffin tins.
• Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy and smooth; slowly beat in brown sugar and white sugar until light and fluffy. Add eggs, one at a time, until fully incorporated. Stir in canola oil and applesauce; mix well. Mix in flour, baking soda, baking powder, cinnamon, and salt until just combined. Stir in bananas and 1 teaspoon vanilla extract; fold in pecans. Fill muffin liners 2/3 full with batter.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 28 to 33 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Beat 1/2 cup butter and 1 package cream cheese together in a bowl until creamy; mix in confectioners' sugar and 2 teaspoons vanilla extract until frosting is smooth. Frost the cooled cupcakes.

BANANA PECAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease or line muffin tins with paper cups. Spread nuts on a tray and toast in oven 8-10 minutes Set aside.
• In a bowl combine flour, baking pwdr & salt.
• In another bowl cream butter, sugar and vanilla until smooth and creamy.
• Beat in eggs one at a time.
• Add mashed bananas and beat until combined.
• Stir dry ingredients into banana mixture just until flour disappears.
• Lightly stir in nuts, choc chips or a mix of both.
• Spoon batter into muffins cups to the top.
• Bake 20 minutes or until toothpick comes out clean.
• These double and freeze well.
• Note: I like to use a mix of pecans & chocolate chips.