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.
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?
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?
The first step is to mix together all your dry ingredients in one bowl and all your wet ingredients in another bowl.
Mix the mashed bananas into the wet ingredients.
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!
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 teaspoon 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.
More Muffin Recipes You’ll Love!
Banana Pecan Muffins
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 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 cups bananas mashed
- ½ cup pecans chopped
- ½ cup heavy cream optional
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.
Chey505 says
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! 🙂
Chef Dennis Littley says
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.
Lee says
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.
Chef Dennis Littley says
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.
Jessie says
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!