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Banana-Pecan Muffins

 In Baked Goods, Snacks

Banana-Pecan Muffins

Even though I’m not a fan of muffins, I am known to bake them at least once a month because my family, especially my kids, love them so much. I just can’t resist the way my 2-year old’s say “Mama, Want NUFFIN!” My heart just melts and only good judgment stops me from handing them the entire platter to gobble up.

Banana-Pecan Muffins

I hardly ever make muffins that aren’t loaded with fruit or nuts or both as I just feel like it’s an excellent way of getting even more nutrients, fiber and vitamins into my family. Chocolate and the like are best reserved for cupcakes, in my opinion. After all, a Chocolate muffin is just a Chocolate cupcake without the delicious frosting, no? And what’s good about that? And I often find that kids will eat anything cakey, no matter what you call it. I think most kids will even eat bright green muffins stuffed with broccoli if you just call it a cake/muffin/cupcake. Well, I know my kids will. Plus, they make excellent lunchbox fillers. After baking the muffins, you can pop them into a Ziploc bag and stuff them in the freezer, just take a few out the night before and you have an excellent addition to your child’s lunchbox (and you’re less likely to find a moldy muffin at the bottom of your child’s backpack than a moldy sandwich).

Banana-Pecan Muffins

For some more inspiration, why not try any of these recipes?

Banana & Bran Muffins

Apple Muffins

Makes 12 standard size muffins

3-4 large, ripe bananas (about 250g)
75g melted unsalted butter
150g sugar
1 egg, beaten
5ml vanilla
1tsp (5ml) baking powder
1/2 tsp salt
200g flour
100g chopped Pecan nuts (or any nuts of your choice), plus more for decorating (optional)

  • Pre-heat the oven to 180°c and line a muffin tray with paper cups.
  • In a large bowl, mash the bananas with the melted butter. (I use my hand-held blender)
  • Add the eggs, vanilla and sugar and mix well.
  • Sift in the dry ingredients and fold in. Make sure everything is incorporated well.
  • Fold in the chopped pecans.
  • Fill the paper cups 3/4 with the muffin batter and place a few extra pecans on top (if desired).
  • Bake for 25-30 minutes until a skewer inserted comes out clean.
  • Allow to cool for 5 minutes in the tray before removing and allowing to cool completely on a wire rack.
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Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
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Showing 9 comments
  • marla
    Reply

    In LOVE with these muffins 🙂
    Please join our link up for *Project LunchBox* You have awesome recipes that can inspire others to make healthy meals at home http://su.pr/221xT1

  • gloeiwurmpie
    Reply

    I have made banana bread before but never muffins. These were great, even my husband loved it although he doesn’t like banana. I think I will substitute half the sugar with xylitol next time to be able to give them to my 21 month old as breakfast! Thanks for the recipe.

    • Ally_R
      Reply

      That’s a great idea Gloeiwurmpie! 🙂

  • Nicole
    Reply

    Banana muffins are one of my favorites. Always a good way to use up that last banana that didn’t get packed in a lunch during the week. The addition of pecans sounds wonderful.

  • Cookie
    Reply

    I totally agree! Muffins were meant for fruit and nuts. Chocolate is reserved for cupcakes and cookies!

  • Elmari
    Reply

    I made the muffins and they are divine!

  • Paula
    Reply

    I think I could eat this all day long, because I love such delicious looking things 🙂

  • Elmari
    Reply

    I love banana-pecan muffins!!! Will be trying these out today!

    • Ally_R
      Reply

      Elmari, I’m so glad you liked them! 🙂

      Paula : they really are just delicious.

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