Banana Pecan Muffins
Banana muffins feature ripe banana, dark brown sugar,vanilla bean paste, and pecans with a touch of fine sea salt, ground cinnamon and ground nutmeg. The muffins are topped with a brown sugar pecan streusel and baked until golden.
Equipment
- 1 (12 cavity) muffin tin or cupcake pan
Ingredients
Pecan Streusel
- 55 grams chopped pecans (1/2 cup)
- 100 grams light or dark brown sugar (1/2 cup)
- 16 grams all-purpose flour (2 tablespoons)
- 28 grams unsalted butter (2 tablespoons), melted
Banana Pecan Muffins
- 190 grams all-purpose flour (1-1/2 cups)
- 8 grams baking soda (1-1/2 teaspoons)
- 1 gram fine sea salt (1/4 teaspoon)
- 1 gram ground nutmeg (1/8 teaspoon)
- 1 gram ground cinnamon (1/8 teaspoon)
- 113 grams unsalted butter (1 stick OR 1/2 cup), melted
- 3 each large ripe bananas, peeled
- 100 grams granulated sugar (1/2 cup)
- 50 grams dark brown sugar, (1/4 cup) packed
- 60 grams whole milk (1/4 cup)
- 50 grams egg (1 large)
- 4 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 80 to 110 grams whole pecans (3/4 cup - 1 cup), roughly chopped
Instructions
Pecan Streusel
- Add chopped pecans, brown sugar, all-purpose flour, and melted butter to small bowl. Stir to combine. Set aside.
Banana Pecan Muffins
- Preheat oven to 350 degrees F. Butter, grease, or line a 12 cup muffin tin.
- Add all-purpose flour, baking soda, fine sea salt, ground nutmeg and ground cinnamon to a large mixing bowl. Whisk to combine. Set aside.
- Add peeled bananas to medium mixing bowl. Mash with fork or potato masher. Stir in melted butter, granulated sugar, dark brown sugar, whole milk, egg and vanilla bean paste.
- Add banana mixture to large mixing bowl with dry ingredients. Fold in just until combined with large spatula. Avoid over mixing.
- Fold in roughly chopped pecans. Spoon muffin batter evenly into 12 muffin cups. Sprinkle streusel over tops of each muffin.
- Bake in preheated oven 22 to 24 minutes or until streusel is golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Remove muffin pan from oven and place on wire rack to cool for several minutes. Remove individual muffins from pan. Eat warm or cool completely. Store in airtight container several days.