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!
- 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
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