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Moist Banana Pecan Muffins

Deliciously moist banana pecan muffins are one way to use up overripe bananas. The pecans are not mixed into the batter, but sprinkled on top with cinnamon and honey for a pleasant crunch.

Tower of Banana Pecan Muffins

These muffins are like small banana breads with a crunchy top and really simple to make.

The ingredients are flour, baking soda, salt, brown sugar, sour cream, butter, egg and ripe bananas and a mix of pecan, honey and cinnamon on top for the crunch.

Ingredients banana muffins

You’ll have 4 mixtures that come together

  1. flour, salt and baking soda
  2. sugar, sour cream and butter
  3. mashed bananas and egg
  4. pecans, honey and cinnamon

Once the first 3 mixtures become the batter and are divided over the muffin liners, sprinkle them with the pecan/honey/cinnamon combination and bake the muffins into a deliciously moist breakfast, lunch or snack.

Muffin mix in muffin pan

This recipe makes 6 Moist Banana Pecan Muffins, double it if you prefer to make 12 banana muffins.

Baking time is 20-25 minutes and as always depend a little on your oven.

Don’t they look delicious? Let’s have a bite.

Moist Banana Pecan Muffins
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Moist Banana Pecan Muffins

Prep Time10 mins
Cook Time25 mins
Servings: 6 muffins
Author: Marinka


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark brown sugar
  • 3 tablespoons sour cream
  • 2 tablespoons unsalted butter softened
  • 1 egg large
  • 2 bananas large, ripe and mashed
  • 1/2 cup pecans chopped
  • 1/2 tablespoon honey
  • 1/2 teaspoon cinnamon


  • Preheat your oven to 350 degrees F and line a 6-count muffin pan with cupcake liners or half a 12-count muffin pan. Set aside
  • Mix flour, baking soda and salt.
  • In another bowl mix dark brown sugar, sour cream and butter and beat until light and fluffy. Add the egg and blend.
  • Add flour mixture and mix until combined, then add mashed bananas and mix again until combined again.
  • Mix pecans, honey and cinnamon and set aside.
  • Divide muffin mixture over muffin liners and sprinkle with pecan/honey/cinnamon mixture.
  • Place muffin pan in oven and bake 20-25 minutes.
  • Allow muffins to cool and enjoy.


Sodium: 307mg | Calcium: 39mg | Vitamin C: 4mg | Vitamin A: 224IU | Sugar: 25g | Fiber: 2g | Potassium: 237mg | Cholesterol: 40mg | Calories: 280kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 2g | Saturated Fat: 4g | Fat: 12g | Protein: 4g | Carbohydrates: 42g | Iron: 1mg

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