These fluffy banana pecan muffins are tender inside with a satisfyingly crunchy top—just like from a bakery.
This is my go-to banana muffin base. It’s simple, reliable, and yields great results every time.
Pecan and banana make a wonderfully underrated pairing: toasty, nutty pecans complement the sweetness of ripe bananas and brown sugar in every bite.
Whenever bananas start to brown, I reach for this recipe.
Ingredients Notes
Key ingredient notes to help you get the best results.
- All-purpose flour – use as written; it’s the right structure for these muffins.
- Bananas – about 3 medium (1 1/4 cups mashed). If using frozen bananas, thaw and drain any excess liquid before mashing.
- Brown sugar – dark or light brown sugar both work; dark gives a deeper molasses flavor.
- Cornstarch – helps texture and prevents pecans from sinking.
- Eggs – bring to room temperature before starting.
- Oil – use a neutral oil or melted, cooled butter if you prefer.
- Pecans – chop them so they distribute evenly and don’t weigh the batter down.
- Greek yogurt – use a thick yogurt (Greek or kefir) to add moisture and stability.
Step by step instructions
Follow these steps to make the muffins. Prepare a standard 12-cup muffin tin (or two 12-cup tins if making full batch), liners, a spatula, mixing bowls and a whisk.
Step 1 – Prep. Preheat the oven to 425°F. Line 12 muffin cups with liners (this recipe fills 12 generously). Roughly chop the pecans and set aside.
Step 2 – Dry ingredients. In a medium bowl whisk together: all-purpose flour, baking powder, baking soda, cinnamon and cornstarch. Set aside.
Step 3 – Wet ingredients. In a large bowl whisk mashed bananas, oil (or melted cooled butter), eggs, vanilla, Greek yogurt and brown sugar until combined. Small banana lumps are fine.
Step 4 – Combine. Add the dry ingredients to the wet and fold with a spatula until just combined—stop once there are no visible flour streaks to avoid overmixing.
Step 5 – Add pecans and scoop. Fold in the chopped pecans a few times. Divide the batter evenly into 12 muffin liners; the cups should be nearly full. Top with a few extra chopped pecans if desired.
Step 6 – Bake. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and bake another 12–15 minutes, until a toothpick inserted in the center comes out clean. Let cool slightly in the tin, then transfer to a wire rack.
Store muffins covered at room temperature for a few days or refrigerated in an airtight container for up to one week.
Expert Baking Tips
Helpful tips to make the best muffins.
- Weigh ingredients if possible. A gram scale improves consistency for flour and dry ingredients.
- Don’t overmix. Over-mixing makes muffins dense and tough. Fold until just combined.
- Use very ripe bananas. The sweeter and more spotted they are, the better the flavor.
- If using frozen bananas: drain excess liquid after thawing before measuring or mashing to avoid a thin batter.
FAQ
Can I use frozen bananas?
Yes—thaw and be sure to strain off any excess liquid before mashing and measuring.
Do I have to use banana?
Yes. Banana is a primary flavor and structure element in this recipe.
Why bake at two temperatures?
Starting at 425°F gives an initial lift and domed top. Reducing to 375°F finishes the baking without over-browning.
Are pecans required?
No. You can omit them or substitute chocolate chips, walnuts, shredded coconut, or another favorite add-in.
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Peanut Butter Banana Muffins
Pecan Banana Muffins
Ingredients
- 1 1/4 cups mashed bananas (about 3 medium)
- 1 cup brown sugar (dark or light)
- 1/2 cup oil (or melted, cooled butter)
- 3 eggs, room temperature
- 3/4 cup Greek yogurt (or kefir), room temperature
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tbsp cornstarch
- 1 cup pecans, chopped (plus extra for topping)
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin tin with liners and roughly chop pecans.
- Whisk together flour, baking powder, baking soda, cinnamon and cornstarch in a bowl; set aside.
- In a large bowl whisk mashed bananas, brown sugar, oil, eggs, Greek yogurt and vanilla until combined.
- Fold dry ingredients into wet until just combined. Do not overmix.
- Fold in chopped pecans. Divide batter evenly between 12 liners and top with extra pecans if desired.
- Bake at 425°F for 5 minutes, then reduce to 375°F and bake 12–15 more minutes until a toothpick comes out clean. Cool and enjoy.
Equipment
- Muffin tin
- Muffin liners
- Cookie scooper (optional)
- Measuring cups and spoons
Nutrition (per muffin)
- Calories: 261 kcal
- Carbohydrates: 33 g
- Protein: 5 g
- Fat: 13 g
- Fiber: 2 g
- Sugar: 16 g