Banana Oat Pecan Muffins

These Banana Oat Pecan Muffins have the wonderful taste of banana bread with the nutty taste of oats and the crunch of pecans.

A tray of three Banana Oat Pecan Muffins with a basket of muffins in the background

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.

A basket of six Banana Oat Pecan Muffins

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.

A closeup of a Banana Oat Pecan muffin halved on a small plate and a basket of muffins in the background

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

Ingredients

  • 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

Instructions

  • 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.

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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