Banana Pecan Muffins

I made mini muffins and they are the perfect size to pop in your mouth and enjoy 🙂

Banana Pecan Muffins


  • 1 egg
  • 1/3 cup milk (I used skim)
  • 1/2 cup vegetable oil
  • 2 cups all purpose OR whole wheat flour
  • 1 cup mashed bananas (this was 4 medium large overripe bananas)
  • 1/3 cup brown sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup chopped pecans


  1. Preheat oven to 400.
  2. Grease mini muffin tins
  3. Beat egg, stir in milk, mashed bananas and oil
  4. Stir in all other ingredients except the pecans
  5. Stir until flour is just moistened - batter will be lumpy
  6. Fill greased muffin cups until 3/4 full. I use a small cookie scoop - which makes it so easy to get just the right amount in each cup
  7. Press chopped pecans onto the top of each filled muffin tin
  8. Bake for about 9-10 minutes or until light golden brown.
  9. Immediately remove from pan, and cool on racks.
  10. Store in air tight container for up to 3 days
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As always – enjoy!!

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