Banana Pecan Muffins

So it’s been almost a month since I’ve cooked (or baked) something new, and that’s cause I’ve been extremely busy with school and all. But now that I have a few (just a few) days off for spring break, I’ve decided to give baking another shot. So what’s the first thing that I make? Muffins!!!

This is originally Tyler Florence’s recipe, but I’ve tweaked it a bit as always 🙂

These are sooo delicious – if you like bananas that is.


    • 2 cups all-purpose flour
    • 1 1/2 teaspoons baking soda
    • 4 overripe bananas
    • 1 cup sugar
    • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 1/2 cup pecans, finely chopped


Preheat oven to 325 degrees F and put muffin wrappers in your muffin tin.

In a large bowl, combine the flour and baking soda, 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 for a good 3 minutes; you want a light and fluffy banana cream. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.

Mix in the dry ingredients just until incorporated; no need to overly blend. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared muffin tin pan.

Bake for about 30 minutes, but keep an eye on them after about twenty minutes, until golden brown and a toothpick inserted into the center of the muffin comes out clean. Rotate the pan periodically to ensure even browning.

Oh, and how’s the photo of the muffin turn out? I got my “food photography” tweaks out this time 🙂 Looks good, doesn’t it?

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