Moist Banana Pecan Muffins
Deliciously moist banana pecan muffins are one way to use up overripe bananas. The pecans are not mixed into the batter, but sprinkled on top with cinnamon and honey for a pleasant crunch.
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Servings: 6 muffins
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark brown sugar
- 3 tablespoons sour cream
- 2 tablespoons unsalted butter softened
- 1 egg large
- 2 bananas large, ripe and mashed
- 1/2 cup pecans chopped
- 1/2 tablespoon honey
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350 degrees F and line a 6-count muffin pan with cupcake liners or half a 12-count muffin pan. Set aside
- Mix flour, baking soda and salt.
- In another bowl mix dark brown sugar, sour cream and butter and beat until light and fluffy. Add the egg and blend.
- Add flour mixture and mix until combined, then add mashed bananas and mix again until combined again.
- Mix pecans, honey and cinnamon and set aside.
- Divide muffin mixture over muffin liners and sprinkle with pecan/honey/cinnamon mixture.
- Place muffin pan in oven and bake 20-25 minutes.
- Allow muffins to cool and enjoy.
Nutrition
Serving: 1muffin | Calories: 280kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Sodium: 307mg | Fiber: 2g | Sugar: 25g
Nutrition information is automatically calculated, so should only be used as an approximation.
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