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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2005

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    39%
    Total Fat 8.1 g
    12%
    Saturated Fat 3.7 g
    18%
    Cholesterol 37.6 mg
    12%
    Sodium 243.1 mg
    10%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 1.0 g
    4%
    Sugars 13.8 g
    55%
    Protein 3.0 g
    6%

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