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    You are in: Home / Breakfast / Banana Pecan Muffins Recipe
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    Banana Pecan Muffins

    Banana Pecan Muffins. Photo by Sharlene~W

    1/4 Photos of Banana Pecan Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Sharlene~W's Note:

    A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water--if it doesn't foam, the baking powder is stale and should not be used.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
    2. 2
      Beat butter and sugar together at medium speed until light and fluffy.
    3. 3
      Add eggs one at a time, beating well after each addition.
    4. 4
      Beat in bananans until smooth.
    5. 5
      Mix together flour, salt, baking powder and baking soda.
    6. 6
      Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
    7. 7
      Stir in pecans and vanilla.
    8. 8
      Do not overmix batter; it should not be completely smooth.
    9. 9
      Spoon batter into prepared pan, filling two-thirds full.
    10. 10
      Bake until lightly golden, 15 to 18 minutes.
    11. 11
      Transfer to a wire rack to cool slightly.
    12. 12
      Serve warm.

    Ratings & Reviews:

    • on May 25, 2006


      OMG! These are a party in your mouth. The banana, pecans, and buttermilk are the perfect combination of flavors. My family loves this recipe and it's been added to my cookbook. Thanks for sharing.

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    • on February 23, 2005


      Delicious muffins! Buttermilk keeps them moist. Pecans are a great addition too. I made 12 regular sized muffins and 12 mini ones. I baked the larger ones as instructed at 400 degrees for 15 minutes, and their sides were dark brown. I baked the mini ones at 375 for 20 minutes or so, and their sides were pale golden brown. I wanted to compare temperature and times, but after I ate a muffin from one batch and then one from the other, I couldn't decide. So I had to taste-test again...and the next morning yet again; you get the picture. Great muffin, either way you bake it! Thanks, Sharlene~W!

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    • on January 28, 2005


      Very good!!. Nice banana flavor. I cut the sugar down to 3/4 cup and made 6 giant muffins. Next time I will use about 2/3 cup brown sugar instead of white, I like the flavor brown sugar gives to muffins. They would be good with raisins as well. I baked for 25 min and they were perfect. Thanks for posting a tasty recipe.

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    Nutritional Facts for Banana Pecan Muffins

    Serving Size: 1 (69 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 187.5
    Calories from Fat 73
    Total Fat 8.1 g
    Saturated Fat 3.7 g
    Cholesterol 37.6 mg
    Sodium 243.1 mg
    Total Carbohydrate 26.3 g
    Dietary Fiber 1.0 g
    Sugars 13.8 g
    Protein 3.0 g

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