A tasteful combination of flavors in these jumbo Maple Pecan Banana Muffins will certainly satisfy your banana bread craving and makes for a great breakfast or snack. Maple syrup and banana offer just the right amount of sweetness that matches the flavor profile of the pecan’s sweet, buttery taste.
Ugh, and who can pass on the crunchy streusel topping, rounding out this muffin to border on being a dessert! Either dessert or a delish breakfast, you’ll love to have this banana bread muffin with pecans recipe on hand.
If you’re like me, you buy bananas intending to eat them while just ripe. Unfortunately, they sit on the counter for a week without ever being eaten, slowly darkening into an overripe fruit with a mushy texture.
Bananas continue to ripen and turn black as they overproduce ethylene. This high increase of ethylene breaks down the yellow pigment and blackens the fruit as it oxidizes.
It is also breaking down the starches in the banana and increasing the simple sugars. This process is why overly ripe bananas are perfect for baking as they add more sweetness and banana flavor than under-ripe, or just ripe, bananas.
But these overripe black bananas are a gold mine for baking! Bake up banana bread, pancakes, or these amazing maple pecan banana bread muffins.
I chose to use maple syrup in these banana crumb muffins because of the aromatic flavors and how well the pecans and banana meld together with it. It’s a different type of sweet than just sugar alone and complements that overly sweet ripe banana.
One of my favorite parts of these banana nut muffins is the rustic appearance of using parchment paper instead of liners. They brown slightly in the oven and add a home-cooked feel to them. Of course, if you have liners, by all means, use those. I didn’t and again, just really love the appearance of torn burnt parchment paper.
This maple pecan banana muffin recipe is simple and easy to prepare. Like banana bread, allowing the muffins to rest after baking perks up the intensity of flavors and gives the muffin a softer texture. I tend to make them at least a few hours ahead of time, if not a day, to get the best texture.
Mind you, it’s hard not to pick at the crumb topping. Especially hot out of the oven when the pecans are all toasty and the topping is nice and crunchy.
How to make Maple Pecan Banana Muffins
We’re not going to go crazy technical with this recipe. It’s a few different bowls of ingredients coming together and baked. Easy recipe, easy steps, delicious outcome.
- Start by adding the dry ingredients together in one bowl. In another bowl mash the bananas. To the banana bowl, add the remaining wet ingredients. Set both of these aside for a moment.
- For the crumbling, add the flour, butter, sugar, and pecans and use two forks to crumble them together. You could also use a masher or your hands. The crumble is ready when small, pea-sized balls form. Set this aside for now.
- Now, combine the dry and wet ingredients and stir together until just combined. Try not to over mix the batter. Fold in the remaining pecans.
- Line a large cup muffin pan with parchment paper or liners. No need to use any kind of oil or spray on the pan.
- Fill each cup about 2/3 full and top with the pecan crumble.
- In a preheated oven, bake the muffins for 25 minutes or until a toothpick comes out clean.
Let these babies rest or dig right in! I love to split open and spread a little bit of butter and add a drizzle of maple syrup on top.
Let’s be honest, this is more of a dessert than a breakfast, but to each his own! Sometimes a sweet treat in the morning is the way to go. Plus the maple and banana are so prominent that this screams to be had for breakfast with maybe a few sausage links.
Find more delicious sweet treats like these:
- Cranberry Apple Crumb Tart
- Pumpkin Scones with Maple Icing, Pepitas and Nuts
- Poached Pear Sour Cream Tart
I hope you enjoy baking up these delicious Maple Pecan Banana Muffins with Crunchy Pecan Strudel for breakfast or dessert!
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Maple Pecan Banana MuffinsCourse: All Recipes
A tasteful combination of flavors in these jumbo Maple Pecan Banana Muffins will certainly satisfy your banana bread craving and makes for a great breakfast or snack.
- Muffin Batter
1 1/2 cup all-purpose flour
1/4 cup wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/8 tsp nutmeg
1 1/4 cup mashed ripe bananas
1/3 cup maple syrup
1/4 cup brown sugar
1/4 cup vegetable oil
1/2 cup buttermilk*
1 lg egg
1 tsp vanilla extract
1 cup chopped pecans
1/2 cup pecans, chopped
4 tbsp brown sugar
4 tbsp all-purpose flour
1 1/2 tbsp unsalted butter
2 tbsp toasted wheat germ, optional
- Preheat oven to 375degrees. Line a large cup muffin pan with liners or parchment paper, cut to fit.
- In a small bowl, combine topping ingredients: pecans, brown sugar, flour, butter, and wheat germ. Use hands, two forks, or masher to combine until small pea-size crumbles form. Set in fridge until ready.
- In a medium bowl, whisk together dry ingredients: flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Then, in a large measuring cup or bowl, mash bananas.
- Make a hole in dry ingredients and add in the bananas, maple syrup, buttermilk, oil, egg, and vanilla. Stir until just combined. Gently fold in pecans.
- Divide muffin batter into the muffin cups. Crumble the topping evenly over batter.
- Bake for 28-32 minutes. Check for doneness and remove from oven.
Allow to cool a few minutes and transfer to cooling rack.