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!
Servings: 8
Calories: 542kcal
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.
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