Skip to main content

Pecan and banana muffins

Muffins are great for breakfast, halved and spread butter and jam, although this muffins are sweet and moist enough to eat on their own.


1 1⁄4 c flour (all purpose)
4 T butter (room temperature)
3⁄4 c sugar
1 egg (large)
1 t vanilla extract (optional)
2 banana (medium, mashed)
1⁄2 c pecan nuts (chopped)
5 T milk


  1. Heat oven to 375°F and grease a muffin pan with butter, or prepare paper cases.
  2. Sift flour and baking powder and reserve.
  3. Cream butter and sugar. Combine with egg and vanilla extract, if using, and beat until fluffy.
  4. Add mashed bananas and chopped pecans and mix.
  5. Beating slowly, mix in a little flour and then add 1 tablespoon of milk. Repeat until all flour and milk have been added.
  6. Distribute the batter among the prepared muffin cases or pan.
  7. Bake on the middle rack for 20-25 minutes, or until golden brown and muffins pass the done test.
  8. Allow the muffins to cool in the pan for 8-10 minutes before unmolding. Cool for a further 8-10 minutes on a wire rack before serving.
Total time
40 minutes
Cooking time
Preparation time
6 muffins


Done test: A toothpick comes out clean when inserted.

If not using vanilla extract, try a little cinnamon.


North American cuisine

Other nuts can be used instead of pecans. Try hazelnut or walnut and banana muffins.

moderate, baking
breakfast, treats, dessert
Georgia food recipes
Food in U.S.A.