Banana and pecan nut muffins are great lunch box treats and delicious teatime snacks. I usually whip up a batch of muffins on Saturday mornings. This way we have home-baked treats without any added preservatives to savor during the week.
I have to admit that I have a bit of a muffin addiction lately. I mean, what is not to like about little semi-cake snacks that may even be eaten for breakfast. Not that I need an excuse to have cake for breakfast.
These muffins are sweet, with a crunchy, nutty topping and are full of chocolate chunks that taste great both warm and cooled.
Can I freeze pecan and banana muffins?
Yes, you can. I try to avoid single-use plastic and usually use a Tupper container to freeze baked goods. Tempered glass, like canning jars, can also be used but be sure to leave at least a centimeter or two space underneath the lid to allow space for the food to easily expand, thus preventing the jars from cracking in the freezer.
What will I need to make pecan and banana muffins?
- Baking powder
- Baking soda
- Ripe, sweet bananas
- Butter (melted)
- Milk chocolate chunks
- Soft brown sugar
- Chopped pecan nuts
How to make Pecan and banana muffins.
- Combine the flour, salt, baking powder, baking soda and cinnamon in a large mixing bowl.
- Mix the mashed banana, sugar, egg, vanilla, and melted butter.
- Add the dry ingredients to the banana mixture and mix. Be careful not to overmix. Muffins have a slightly lumpy texture, unlike cupcakes that need more mixing to develop a fine texture.
- In a smaller bowl mix the ingredients for the crunchy topping adding the oats and pecans at the end.
- Add the mixture to a muffin tin, that is lined with muffin cases.
- Sprinkle the crunchy topping over the muffin dough.
- Place in a preheated oven and bake for 20 minutes.
Easy Pecan and banana muffins
- Mixing equipment
- 375 ml cake flour
- 5 ml baking powder
- 5 ml baking soda
- 5 ml cinnamon
- 1 large pinch of salt
- 3 large bananas mashed
- 160 ml white sugar
- 1 large egg
- 1 tsp vanilla
- 125 ml butter melted
- 80 ml muscovado sugar
- 30 ml cake flour
- 30 ml butter
- 30 ml oats
- 80 ml pecans chopped
- Preheat the oven to 180° C.
- Line a muffin tin with muffin cases
- Combine all the dry ingredients for the muffins to a large mixing bowl and mix well with a whisk.
- Add the mashed banana, sugar, egg, vanilla, and butter to a second mixing bowl and mix well.
- Add the banana mixture to the dry ingredients and mix well. Do not overmix.
- Divide the batter and fill the muffin tins up two thirds.
- Sprinkle the crunchy topping over the muffin batter.
- Bake for 20 minutes or until a skewer comes out clean when inserted into the muffins.
The original recipe comes from Holly at Spend with pennies. Head over and go and see what she is up to on her beautiful blog.