Banana Pecan Buttermilk Muffins
These Caramel Pecan Bars are a surefire way to impress your friends and family with a homemade dessert that’s both delicious and easy to make. Enjoy!
Course: Breakfast, Side Dish, Snack
Cuisine: American
Keyword: banana pecan, buttermilk muffins
Servings: 12 muffins
Calories: 250kcal
- 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
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 values are estimates, for exact values consult a nutritionist.