Banana Pecan Maple Muffins
These banana pecan maple muffins are so moist, light, and airy! The maple-covered pecans give these muffins a little sweet crunch.
Servings: 12 muffins
Calories: 283kcal
Equipment
- Muffin tin 12-muffins
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 overripe bananas
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ⅔ cups granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- ¾ cup chopped pecans
- 1 tablespoon maple syrup
Instructions
- 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!
Notes
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1muffin | Calories: 283kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 279mg | Potassium: 187mg | Fiber: 2g | Sugar: 17g | Vitamin A: 315IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg