Banana Pecan Buttermilk Muffins
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!
Banana Pecan Buttermilk Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup mashed ripe bananas about 2-3 bananas
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chopped pecans
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.
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
