Hey there, muffin fans! Today we’re bringing together the warm flavors of bananas, pecans, and buttermilk for a super moist and delightful treat. These Banana Pecan Buttermilk Muffins are perfect for breakfast, brunch, or an afternoon pick-me-up. So, let’s not waste any time and dive right into this delicious recipe!

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup mashed ripe bananas (about 2-3 bananas)
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup chopped pecans

In this recipe, we’re using the classic combination of ripe bananas and crunchy pecans. The buttermilk adds a tangy note and ensures our muffins stay moist and tender. We’ve also got the usual baking suspects like flour, sugar, baking powder, baking soda, and a pinch of salt.

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In another bowl, mix the mashed bananas, buttermilk, vegetable oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – a few lumps are totally fine!
Fold in the chopped pecans, reserving a handful to sprinkle on top of the muffins.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the reserved pecans on top of the muffins.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Storage

Store your Banana Pecan Buttermilk Muffins in an airtight container at room temperature for up to 3 days. If you need to store them for a longer period, you can freeze them in a zip-top bag or airtight container for up to 3 months. To enjoy, simply thaw at room temperature or reheat in the microwave for a few seconds.

Variations & Substitutions

Swap out the pecans for walnuts or almonds for a different nutty flavor.
For a healthier twist, replace half of the all-purpose flour with whole wheat flour.
Add a handful of chocolate chips to the batter for a chocolatey surprise.
For an extra punch of flavor, mix in 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients.

And that’s it, folks! These Banana Pecan Buttermilk Muffins are a breeze to whip up and are sure to become a new favorite in your household. Enjoy!

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