Banana Pecan Muffins

Let’s chat you guys. Let’s chat about our childhood. Not in a shrinky get-all-teary-eyed-and-tell-me-why-relationships-in-your-20s-were-impossible kind of way. In a what-food-makes-you-sigh-with-happiness-and-pure-joy kind of way. For me, spaghetti sauce bubbling away all day makes me think of home. Homemade bread is a surefire way to my heart. Banana baked anything will immediately give me a warm fuzzy feeling inside.

When I was a kid, we always had bananas around the house. We put them in cereal in the morning, we put them in our lunches, and my mom made lots of banana bread. It was my favorite after school snack as a kid and, call me crazy, but I just felt like I needed an after school snack this week.

Submitted for the approval of the Midnight Society, I call this recipe


Banana Pecan Muffins!

They are so delish. Let’s bake yo!


We’ve got sifted flour, melted butter, eggs, sour cream, baking powder, baking soda, sugar, cinnamon, salt, crushed pecans and mashed bananas.

They get together to create a magical delightful marriage of tasty, carby goodness. Also, this is one of those super easy recipes where you basically just mix everything together. It takes so little time to do this and you look like the Benevolent Monarch of the Kitchen.

Make sure the flour is in a large bowl and to that, add sugar, baking powder, baking soda, cinnamon, and salt. Basically, all the dry stuff. Stir until all the ingredients are evenly mixed.

In a medium mixing bowl, whisk together the eggs, butter, sour cream and bananas. This will be suuuuper liquidy. Don’t worry. It is supposed to be.

So, unless something has gone completely awry, you should have two bowls. One should be all the dry ingredients all mixed together, and one should be all the wet ingredients mixed together. Guess what we’re going to do now kids? Make a prediction. I’ll wait.




That’s right! We’re going to combine the two bowls! You are so smart.

Pour the wet ingredients into the dry ingredients. Stir them until they are just combined. When I say that, I mean to make sure there is no distinction between the wet and dry ingredients, but don’t stir it too much. We don’t want to create tough dense muffins. That’s a sad thing.

Not as sad as that episode of Buffy titled The Body, after her mom dies where Joss Whedon doesn’t use music and you feel every freaking silence like an anvil on your chest. But still. Dense muffins. Sad.  #blahblahbuffy

Once everything has been mixed into one bowl, add the pecans and fold them in gently.

Let’s make some streusel topping!


Clockwise from top: Brown sugar, flour, unsalted butter and cinnamon. Not pictured: None. Do they do that? If the class picture has everyone in it, do they bother having a “not pictured” section? Just curious. I can’t remember…

Ok. So, mix the dry ingredients together in a small bowl. I stirred them with a fork.  You do you. Cut in the butter so you have pea sized bits of butter covered in the dry ingredients. Full disclosure: Our A/C went out the morning I was making these muffins. I had already started and was hell bent on finishing this recipe because, see above, after school snack desperately needed. Anyway. It was freaking hot in our kitchen and the butter was melting and my streusel topping did not work out the way I wanted it to. Yours will probably be fine. Just work fast with cutting the butter in so it doesn’t get all melty like mine did.

So. We have a bowl of the streusel topping and a bowl of the muffin batter. Grab a muffin tin, prep it how you want to minimize stickiness. I use a light layer of baking spray but no liners. Scoop batter into the muffin tin, filling the cups about 2/3 of the way full. Top with streusel. Be happy that you are close to having muffin goodness in your life!


Bake it! 375° for 20 minutes should do it.


Boom. So good. Let them cool completely before easing them out of that muffin tin, then tear into these guys.


I like mine a little warm with a smidge of butter and a big cup of coffee, but your mileage may vary. It doesn’t really matter how you enjoy them, these are a win. They are easy, tasty and have fruit so they are totally a health food.

What? Fruit and nuts are good for you. 🙂

Nosh on, friends!

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Banana Pecan Muffins

Yield: About 18 muffins Prep: 10 minutes  Bake: 20 minutes



2 cups unbleached flour, sifted

1 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

2 eggs

1 cup sour cream (8 oz)

1/4 cup unsalted butter, melted

3 medium bananas, mashed

1/2 cup chopped pecans

Streusel Topping

1/2 cup brown sugar

3 Tbsp unbleached flour

1/2 tsp cinnamon

1/4 cup unsalted butter, softened


  • Preheat oven to 375°. Prepare a muffin pan with either baking spray or liners. Whatever floats your boat.
  • In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a medium mixing bowl, beat together eggs, sour cream, melted butter and mashed bananas.
  • Pour wet ingredients into dry ingredients and beat until just combined. Add pecans and fold into batter to combine. Set aside.
  • To make streusel: Combine brown sugar, flour and cinnamon in a small bowl. Cut in butter until crumbly pea sized bits are evenly distributed throughout mixture.
  • Pour batter into prepared muffin pan filling each cup about 2/3 of the way full. Top with streusel and bake for 20 minutes or until a toothpick inserted in the center of the muffins comes out clean.
  • Cool before removing from pan.


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