Ingredients for Banana Pecan Muffins
- 1/2 cup pecan halves
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 1/2 cup chocolate chips (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Pecan Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Pecan Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Spread 1/2 cup pecan halves on a baking sheet and toast in the preheated oven for 8-10 minutes. Set aside to cool.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time.
- Mash 3 ripe bananas with a fork and stir them into the butter-sugar mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the toasted pecans and 1/2 cup chocolate chips (optional).
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
68g
Fat
27g
Carbs
12g
