Banana Oat Pecan Muffins

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Banana Oat Pecan Muffins | ZagLeft

These banana muffins have the wonderful taste of banana bread with the nutty taste of oats and the crunch of pecans.

Banana Muffins

I have lists and stacks of recipes I’ve discovered and want to try. Finding a wonderful new and unique recipe gets me really excited and I often can’t wait to dive in and explore the recipe further.There are also my tried-and-true recipes, the ones I stick by and make over and over again. They’re like a good friend, you know they won’t disappoint.

My banana bread recipe is that kind of recipe. It’s what I make when I have overripe bananas that I don’t want to toss. The aroma and the taste always makes my husband and my kids happy and they never complain when I make it over and over again, instead it’s eaten in a day.

I’m not sure why, but the other afternoon I decided to tweak my old standby banana bread recipe. I didn’t make a lot of changes but what I did gave that faithful recipe a new life. It’s amazing what a few simple changes can bring. I still love my old recipe but this one is really, really nice too.

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Banana Oat Pecan Muffin Recipe | ZagLeft

These pecan filled banana muffins have the wonderful flavor of my banana bread but with the nutty taste from the oats and the crunch from the pecans.

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Banana Pecan Muffins | ZagLeft
Banana Oat Pecan Muffins Pinterest | ZagLeft

Recipe: Banana Oat Pecan Muffins

Banana Oat Pecan Muffins

Banana Oat Pecan Muffins , a muffin recipe I guarantee your whole family will love! 
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Breakfast
Cuisine: Muffins
Servings: 12 muffins
Author: Joanie Zisk


  • 1 egg, beaten
  • 3/4 cup milk
  • 1/3 cup butter, melted
  • 1/2 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 cup old-fashioned oats
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cup medium bananas (about 1 mashed)
  • 1/2 cup pecans, chopped


  • Heat oven to 350 degrees F.
  • Combine the egg, milk, butter and vanilla in a large bowl. Set aside.
  • In a small bowl, whisk together the flour, oats, sugar, baking powder, baking soda and salt.
  • Stir the dry ingredients into the wet ingredients and combine thoroughly.
  • Gently fold in the mashed bananas and the chopped pecans.
  • Lightly grease a 12-cup standard muffin tin or line with paper liners.
  • Divide the batter between the prepared muffin cups.
  • Bake for 15-18 minutes, until the tops of the muffins are golden and a toothpick inserted in the center comes out clean.
  • Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.
  • Remove from the pan and enjoy!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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