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    Home » Recipes » Breakfast Muffin Recipes

    Banana Pecan Muffins – Coffee Shop Style

    Published: Nov 9, 2020 · Modified: Apr 13, 2021 by Chef Dennis Littley

    241 shares
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    • Yummly
    5 from 2 votes
    Jump to Recipe Print Recipe
    pinterest image for banana pecan muffins

    Anyone that buys bananas knows you rarely get to eat them all before they go bad.

    After you make your first batch of my Banana Pecan Muffins, you just might start buying more bananas.

    six banana pecan muffins on a white plate

    Creating delicious Coffee Shop Style Muffins in your kitchen isn’t difficult. It’s all about the technique in mixing and the ingredients. And with my easy to make recipe, you’ll be creating delicious muffins for your friends and family to enjoy on a regular basis.

    And yes they do freeze well!

    What do I need to make Coffee Shop Style Banana Pecan Muffins?

    ingredients to make banana pecan muffins

    Let’s start by gathering the ingredients we need to make Banana Pecan Muffins. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    Do I have to use Pecans in the Banana Muffins?

    No, you don’t. If you’re not a fan of pecans or don’t have them on hand, you can use walnuts. Or simply leave the nuts out altogether it’s entirely up to you.

    You can also replace the nuts with raisins, craisins, or chocolate chips.

    WHAT CAN I USE INSTEAD OF Bananas?

    This basic muffin recipe is all you need to start creating delicious Coffee Shop Style Muffins for your friends and family.

    Here are some of my favorites:

    • Blueberry
    • Peach or Nectarine
    • Pineapple
    • Chocolate Chip (your choice from dark to white chocolate or a combination)
    • Apple Streusel (saute apples in brown sugar, butter & cinnamon first)

    How do I make Banana Pecan Muffins?

    one bowl of flour mixture and one of egg mixture

    The first step is to mix together all your dry ingredients in one bowl and all your wet ingredients in another bowl.

    wet ingredients with mashed bananas added in with a wire whisk in the bowl

    Mix the mashed bananas into the wet ingredients.

    pecans and flour mixture added to the wet ingredients with a red silicone spatula in the bowl

    Add the dry ingredients and pecans to the bowl of the wet ingredients. Mix just enough to blend all the ingredients together. Do not over mix!

    muffin mix with cream added to bowl

    Now it’s time to add the Secret Ingredient, heavy cream. Fold the cream into the batter. Don’t over mix!

    Do I have to use cream in the muffin mix?

    No, you don’t. You can replace the cream with milk (your choice of fat content), half and half

    CAN I MAKE THE BATTER FOR THE Banana Pecan MUFFINS AHEAD OF TIME?

    Yes you can. In fact I always make mine the night before. In the morning I preheat the oven, scoop out the portions and bake them before anyone has gotten up. Easy-Peasy!

    I would wait until the morning to add the batter to your muffin tin, especially if you’re using cupcake liners. Otherwise the muffins will stick to the paper.

    CAN I ADD A TOPPING TO THE MUFFINS BEFORE BAKING?

    Yes you can. Here are some of my favorites.

    • Raw Sugar (large granules)
    • Oats (uncooked oatmeal or breakfast grains)
    • Chopped Nuts
    • Granola
    • Streusel

    HOW DO I MAKE STREUSEL TOPPING?

    • ½ cup all-purpose flour
    • ¼ cup brown sugar
    • ¼ cup old fashioned rolled oats (not instant)
    • ⅛ tsp salt
    • 4 tablespoons firm room temperature butter

    Just mix them all together and you’ve got a streusel topping.

    How should I bake the Banana Pecan muffins?

    Bake the muffins in a preheated 375 degree F. oven for 30 -35 minutes. (make sure to test the center for doneness with a wooden skewer or knife)

    **If the muffins start to get dark, cover them with foil to finish baking.

    banana pecan muffins with bananas in the background

    More Muffin Recipes You’ll Love!

    • Coffee Shop Style Blueberry Muffins
    • Black and White Muffins make mornings better
    • Cherry Vanilla Muffins
    • Blueberry Muesli Muffins Recipe

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    banana pecan muffins with bananas in the background
    Print Recipe Save Saved!
    5 from 2 votes

    Banana Pecan Muffins

    When you've got extra bananas to use up, give my banana pecan muffins recipe a try. You'll love these Coffee Shop style muffins for the amazing flavor and how easy they are to make!
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Breakfast
    Cuisine: American
    Servings: 8
    Calories: 542kcal
    Author: Chef Dennis Littley

    Ingredients

    • 2 cups all-purpose flour
    • ¾ cup sugar I used Demerara Sugar, but any sugar will do
    • ½ teaspoon sea salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1¼ cup Greek yogurt full-fat vanilla or plain
    • ¾ cup oil
    • 2 large eggs
    • 1 tbsp vanilla extract
    • 1 tbsp lemon zest
    • 1 tbsp lemon juice
    • 2 cups bananas mashed
    • ½ cup pecans chopped
    • ½ cup heavy cream optional
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    • Mix all the dry ingredients together in one bowl. Set aside until needed.
    • Lightly beat the eggs and add in the Greek yogurt, oil, lemon zest and lemon juice.
      Mix all these ingredients until well blended.
    • Mix the mashed bananas into the wet ingredients.
    • Add the flour mixture and pecans to the wet mixture and mix just enough to blend.
      Don't overmix or it will make the muffins tough.
    • My secret ingredient that makes the muffins even more delicious is heavy cream. Add it at this point if you are opting to use it.
      *Feel free to use your choice of cream, milk or yogurt as a replacement.
    • Bake at 375 degrees F for 30 -35 minutes. Or until a toothpick inserted into the center of the muffin comes out clean.
    • Allow to cool on a wire rack for 10 minutes before serving.

    Nutrition

    Calories: 542kcal | Carbohydrates: 54g | Protein: 9g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 319mg | Potassium: 316mg | Fiber: 2g | Sugar: 25g | Vitamin A: 310IU | Vitamin C: 5mg | Calcium: 84mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Breakfast Muffins

    • Blood Orange Pecan Muffin Recipe
    • Nectarine Blueberry Muffins
    • Layered Veggie Muffins with Cooking’s Good

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Chey505

      October 30, 2022 at 12:51 pm

      5 stars
      Can sour cream be substituted for the full-fat Greek yoghurt? I always have fat-free yoghurt and full-fat sour cream at home. Thanks for the tips and the AWESOME recipes. Glad to have found you! 🙂

      Reply
      • Chef Dennis Littley

        October 30, 2022 at 1:23 pm

        absolutely, sour cream and Greek yogurt and interchangeable in most baked goods. You can use low fat yogurt and fat free will work, it will just change the texture a little bit. If you want to cut back the calories you can use half yogurt and half sour cream.

        Reply
    2. Lee

      May 20, 2022 at 2:59 pm

      I made these yesterday and they taste fantastic. But they fell after I took them out of the oven. Could you please advise on what might’ve caused this? Or how I can avoid this next time. I followed the recipe closely. Thank you.

      Reply
      • Chef Dennis Littley

        May 20, 2022 at 4:21 pm

        The usual reason is not enough time baking. But it can also come from using old baking soda or baking powder or using too much of either of those.
        If the oven is too hot this can also be a problem. I would definitely check the dates on the baking soda and powder.

        Reply
    3. Jessie

      January 05, 2021 at 2:36 pm

      5 stars
      These look delicious! I always have some frozen bananas in my freezer, and I think I know how to put them to good use now! I can’t wait to make your banana pecan muffins!

      Reply

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