These banana pecan maple muffins are so moist, light, and airy! The maple-covered pecans give these muffins a little sweet crunch.
Preheat oven to 350°F. Lightly grease standard 12-muffin tin with butter.
Dry ingredients: mix the cinnamon, baking powder, baking soda, salt, and flour.
In a separate bowl, cream the butter, sugar, and eggs until light and fluffy.
In the same bowl, at low speed, beat in the vanilla extract and milk. Then, using a rubber spatula, fold in the mashed bananas without overmixing. Add the dry ingredients, and mix until just combined.
In a separate small bowl, coat the chopped pecans with the maple syrup. Gently fold in the chopped pecans and maple syrup mixture into the batter, until just combined.
Scoop the batter into the prepared pans. Bake for about 25 minutes, until a cake tester or toothpick inserted into the muffins comes out clean.
Remove the muffins and set them on a cooling rack. Let them cool for a few minutes and serve. Enjoy!