Go Back
+ servings

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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Baked Goods, Breakfast
Servings: 12 muffins
Author: Tania


  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3 overripe bananas
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 2/3 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup milk (preferably whole milk)
  • 3/4 cup chopped pecans
  • 1 tablespoon maple syrup


  • 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!