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This recipe for Banana Pecan Muffins is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

One of my favorite kinds of homemade bread is loaf pan banana bread. My daughter just made a new batch last night and we added lots of brown sugar and it has the best banana flavor. However, now that I have tasted this super easy Banana Pecan Muffin recipe, I may never want just plain old banana bread again!

This recipe is the perfect way to use up those bananas that are on their way out the door.

We cook a lot of things with overripe bananas — banana bread brownies (these are amazing), chocolate chip banana bread (this is a game-changer here), and my old-fashioned banana pudding.

What sets these muffins over the top are the pecans I added to the top of the muffins. That extra crunch factor adds to the flavor.

You can use fresh or roasted pecans for the topping. If you do not like pecan halves, you can use chopped pecans as well.

How To Make Banana Pecan Muffins

The inside of the muffin is full of delicious banana and pecan flavor. They are super moist. When they cook up, the tops puff up and look great. The added extra pecans to the top set it off and make them look amazing.

The flavor combo of pecans and bananas pair so well together.

For this recipe, you need the following simple ingredients —

• 1½ cup all-purpose flour (you can also use whole wheat flour if you want)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ½ cup salted butter melted (you can use unsalted butter if you prefer)
• 3 ripe bananas, mashed
• ½ cup brown sugar
• ¼ cup milk
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup pecans, chopped or walnuts
• ⅓ cup pecans, chopped for sprinkle

Bake Those Muffins

Preheat the oven to 350 degrees. Line a muffin pan with muffin liners. I like to spray the muffin liners with non-stick cooking spray.

In a large bowl, whisk together the dry ingredients — flour, baking soda, baking powder, salt, and cinnamon. Now, set aside.

In a separate medium bowl, mash bananas with a fork. Now, add the mashed bananas with the melted butter, brown sugar, egg, milk, and vanilla extract.

Stir until well combined. If you want to cut the time in making these, you can throw all the ingredients in a stand mixer and mix well together. They still come out with a moist banana nut muffin flavor.

Combine the wet ingredients with the dry ingredients and stir until just combined, do not over-mix.

Fold in the chopped pecans and stir. If you want, you can add in a 1/2 cup of chocolate chips.

Spoon batter evenly into 12 muffin cups.

Sprinkle the top of each banana pecan muffin with a few chopped pecans before baking.

Bake for 20-25 minutes until golden brown on top and toothpick inserted into the center comes out clean.

Once you remove from the oven, let the muffins rest for 5 minutes in the pan.

Remove the muffins from the pan and place them on a wire rack. Enjoy with a fresh pat of butter

These Banana Pecan Muffins are great for breakfast or as a snack and can be ready in no time. These muffins are not only moist and delicious and bursting with flavor, but they are also so easy to make.

You can serve them warm with butter or at room temperature. They would make for great lunch box additions!

How to Store Leftovers

Store the remaining muffins in an airtight container at room temperature. These delicious muffins will last for several days. Just reheat and serve to your family when ready to eat.

You can also store these in a freezer bag and freeze until ready to eat.