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overhead shot of homemade banana pecan muffins in a woven basket lined with a blue striped kitchen towel, topped with chopped pecans and styled with glasses of milk and scattered pecans.

Moist Banana Pecan Muffins

Banana pecan muffins with soft, moist centers, crunchy pecans, and bakery-style tops. An easy homemade muffin recipe for using up ripe bananas.
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings 8 Muffins

Ingredients

  • 3 very ripe bananas
  • ½ cup melted butter or neutral oil
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon optional
  • ¾ cup chopped pecans

For the Topping

  • ¼ cup chopped pecans
  • 1-2 tbsp granulated sugar

Instructions

  • Preheat oven to 425°F (220°C). Line or grease a muffin tin.
  • Mash the bananas in a large bowl until mostly smooth. Whisk in the melted butter, brown sugar, egg, and vanilla extract until combined.
    mashed banana batter in a glass bowl.
  • Add the flour, baking soda, salt, and cinnamon, if using. Gently fold until just combined. Do not overmix. Fold in the chopped pecans.
    banana pecan muffin batter with chopped pecans in a glass bowl with a flowered rubber spatula.
  • Divide the batter evenly between the muffin cups (I got 8 large muffins), filling them nearly to the top. Sprinkle the tops with chopped pecans and granulated sugar. Gently press the pecans into the batter.
    8 unbaked banana pecan muffins in a dark muffin tin, with 4 empty slots.
  • Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
    8 freshly baked banana pecan muffins in a dark muffin tin, with 4 empty slots.
    • Let the muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

Use very ripe bananas with lots of brown spots for the best sweetness, moisture, and banana flavour.
Do not overmix the batter once the flour is added or the muffins can turn out dense instead of soft and fluffy.
Fill the muffin cups nearly to the top for tall bakery-style muffin tops.
The quick burst of high heat at the beginning helps the muffins rise beautifully before the lower temperature finishes baking them through.
Let the muffins cool completely before storing to prevent condensation and soggy tops.
These muffins freeze really well for up to 3 months, making them perfect for quick breakfasts or snacks.

Nutrition

Serving: 1Muffin | Calories: 415kcal | Carbohydrates: 52g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 388mg | Potassium: 280mg | Fiber: 3g | Sugar: 28g | Vitamin A: 421IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg
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