Go Back
+ servings
banana pecan muffins with bananas in the background
Print Recipe
5 from 1 vote

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
Course: Breakfast
Cuisine: American
Servings: 8
Calories: 542kcal


  • 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
  • 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


  • 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.


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