Sweet and nutty, these The Best Banana Nut Muffins are a breeze to make—all in just one bowl! They’re incredibly moist and fluffy, topped with a crunchy brown sugar and pecan mixture. This simple muffin recipe is sure to become a breakfast favorite!
INGREDIENTS
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed
- ⅔ cup light brown sugar
- 1 large egg
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
For the Brown Sugar Pecan Topping:
- ¾ cup chopped pecans
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter, melted
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Combine Wet Ingredients: In a large bowl, mash the bananas until smooth. Add the light brown sugar, egg, melted butter, sour cream, and vanilla extract. Whisk until fully combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and whisk until the batter is smooth and well mixed.
- Fold in Pecans: Gently fold the chopped pecans into the banana muffin batter.
- Fill Muffin Cups: Scoop the batter into the lined muffin pan, filling each cup about ¾ full.
- Add Topping: In a small bowl, mix the chopped pecans, brown sugar, and melted butter for the topping. Sprinkle this mixture generously over each muffin.
- Bake: Bake in the preheated oven for 17-18 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5-10 minutes before transferring them to a wire rack. If you’re not enjoying them immediately, allow the muffins to cool completely before storing them in an airtight container.
Enjoy!
These muffins are perfect for breakfast or a sweet snack!
