Maple Pecan Banana Muffins
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.
Equipment
- 6 cup jumbo muffin pan
Ingredients
Muffin Batter
- 1 1/2 cup all-purpose flour
- 1/4 cup wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 1/4 cup mashed ripe bananas
- 1/2 cup buttermilk*
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Topping
- 1/2 cup pecans chopped
- 4 tablespoon brown sugar
- 4 tbsp all-purpose flour
- 1 1/2 tablespoon unsalted butter
- 2 tablespoon toasted wheat germ optional
Instructions
- 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, buttermilk, maple syrup, brown sugar, 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. Enjoy!
Notes
To make 12 regular sized muffins: Divide batter and bake 17-19 minutes or until a toothpick inserted in the center comes out clean.
Did you try this recipe?Let me know how it was!