Banana Pecan Muffins

Mmmmm….nothing beats a warm muffin right from the oven! It was so cold in the house today that I decided to bake Baked banana pecan muffinsjust to have the heat from the oven. All of us are muffin fanatics so any day I need to bake, muffins are a good thing to whip up. We (as always) had a few ripe bananas on the counter and I had a half a bag of chopped pecans open that I wanted to use up. Thus, banana pecan muffins!

This is an easy and quick recipe that does not have a ton of ingredients. Preheat your oven to 375°F and spray muffin tins with non-stick cooking spray. This recipe will make about 18 muffins.

1 1/2 sticks salted butter, melted

1 cup sugar

2 eggs

4 ripe bananas, peeled and then mashed

1 teaspoon vanilla extract

2 cups flour

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 packet instant Maple Brown Sugar oatmeal

In a large bowl, combine the melted butter (make sure it has cooled slightly), sugar, eggs, and vanilla. Combine well and then add the mashed bananas.

Next, mix in the flour, baking soda, and salt.

adding dry mixture

Fold in the nuts and the instant oatmeal packet. The oatmeal packet may seem strange, but it adds a little bit of texture to these muffins as well as a little maple and brown sugar flavor.

adding pecans and oatmeal

Spoon the batter into the muffin tins to fill them a little more than halfway. Give them a rap on the counter to get any air bubbles out.

filling muffin tins

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes.

Let cool before serving or storing – these freeze great! Just take a few out and defrost in the microwave.

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2 responses to “Banana Pecan Muffins”

  1. Traci says :

    Your opening lines made me chuckle because I love to bake when it’s cold so I can hover over the oven 🙂

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