Breakfast and brunch just got better with these Banana Pecan Muffins! With a combination of oats, toasty pecans and banana, they are sure to elevate your mornings to the next level. Easy to make, and they come together in under 1 hour!
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My first recipe for 2024, and my very first muffin recipe! To say I am excited to bring you this is an understatement. I promised myself 2024 would be a year for more growth, and the core of that growth will center on trying new ingredients and desserts that I have not yet dared to try. It is a bit of a looming task, but I am so excited to try!
These Banana Pecan Muffins were actually inspired and adapted from Tartine! I have Tartine: A Classic Revisited book that focuses heavily on pastries, and I've been itching to try and bake from this book for the last 2 years. I finally forced myself to try and this tasty banana and pecans muffin recipe is the result from it.
Jump to:
Why You Will Love These Muffins
- Oats, Pecans and Bananas - This flavor combo pairs so well together. If you've never had them than I highly recommend giving this recipe a try!
- Easy To Make - from the crumble on top to the muffins themselves, this recipe comes together quickly so you can enjoy sooner rather than later.
- Ultra Soft - the addition of oat flour in the muffins help to make it light and fluffy while also enhancing the flavor of the oat crumble on top.
If you are looking to try other delicious bread recipes, I recommend my Banana Apple Bread, Banana Chocolate Chunk Muffins or Coconut Macadamia Banana Bread. I also have these in cookie form with my Banana Bread Cookies!
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
Oat Flour - a key ingredient here as it helps to keep the muffin light in texture, but also provides a subtle flavor that only helps elevate the other key ingredients in this recipe. You can substitute 1:1 with all purpose flour, but I do highly recommend to use the oat flour.
Old Fashioned Oats - also known as rolled oats, these are used within the crumble, not within the muffin itself. In the muffin we are letting the banana flavor shine, but the crumble...that is where the oat flavor is the star. Do not substitute with instant oats.
Pecans - chop them down to help spread the flavor. You can toast them, or leave as is - the muffins are good either way! You can also substitute with walnuts.
Créme Fraîche - is very similar to sour cream, but without the tangy flavor. Créme fraîche is a combination of heavy cream and buttermilk let to sit for 24 hours until it becomes a thick, sweet cream which helps sweeten the muffin without leaving the tangy flavor that usually comes with sour cream. I made my own for the recipe that I found on All Recipes, but you can swap this out 1:1 with full fat sour cream.
Ripe Banana - You want the banana to be very ripe, so heavily spotted as shown in the photo. One ripe banana usually ranges between 100 to 110 grams. I highly recommend using a kitchen scale to ensure you are adding just the right amount of banana.
Butter - I use unsalted butter, but you may use salted butter. Just omit the fine sea salt if you do.
Pre-Bake Tips
- Prepare Crumble First - we need the crumble to be very cold, to the point of frozen, before we top the muffins and bake. Trust me when I say we want the crumble to be as cold as possible. The trial and error on this step was the toughest part of me to achieve.
- Use Room Temperature Ingredients - make sure the eggs and créme frîache are room temperature to prevent the batter from curdling. To help avoid curdling, add 2 to 3 tablespoons of all purpose flour from the recipe to the batter as you are mixing in the egg.
- Use A Kitchen Scale - a kitchen scale is a low cost investment that will yield better results as you bake in the kitchen.
How To Make Banana Pecan Muffins
This recipe uses baking tools and ingredients that can be found in most homes. Please see recipe card for full list of equipment and ingredients.
Creating Crumble Topping
Step 1: To make crumble, combine all crumble ingredients except the butter. Mix until well combined.
Step 2: Add melted butter and use spoon to blend well together. Place bowl in freezer while you prepare muffin batter.
Making Banana Pecan Muffin Batter
Step 3: Combine sugar and butter and cream until light and fluffy - about 3 minutes.
Step 4: Add egg and mix on medium low until well combined - about 1 minute.
Step 5: Mash bananas until they are an applesauce consistency, and add to mixture. Mix on medium low until combined.
Step 6: Add créme frîache and vanilla, and mix on medium low until combined.
HOT TIP! It's important to mix the egg and butter sugar mix well. If you begin to see your mixture curdle then simply add 2 - 3 tablespoons of all purpose flour from what is for the recipe to help stabilize the mixture, and continue following the steps. Do not add extra flour as it will lead to a heavier muffin.
Step 7: In a separate bowl combine all purpose flour, oat flour, baking soda, fine sea salt and ground cinnamon. Whisk well to disperse. Add to batter.
Step 8: Add chopped pecans to batter.
Step 9: Mix in flour and pecans until just combined. Stop mixing once you longer see any flour streaks - do not over mix.
Step 10: Prepare muffin pan with liners. Scoop in batter to about ¾ of the way full.
Step 11: Remove crumble from freezer and break apart with your hands. Generously top the muffins until consumed.
Step 12: Bake at 350 F for 25 minutes, or until a toothpick comes out clean. Place on wire rack to cool.
Variations & Substitutions
- Flours - while I highly recommend not substituting the Oat Flour, you can substitute 1:1 with all purpose flour.
- Pecans - you can substitute with walnuts if you'd like.
- Add Blueberries - spruce up the muffin a bit by adding ⅓ cup of fresh blueberries to the batter. Make sure the blueberries are washed and dried, and room temperature. Coat in flour and add to batter after flour has been incorporated.
Storage
Store the banana and pecan muffins in an airtight container for up to 3 days at room temperature. If you want to freeze, store in a freezer safe airtight container or ziplock bag and freeze for up to 3 months. Thaw at room temperature for a few hours before enjoying.
FAQ
The muffins were either over baked or too much flour was added. If over baked you can purchase an oven thermometer to ensure your oven is baking at the correct temperature, or you can insert a toothpick to check for doneness. If the toothpick comes out clean the muffins are done.
Your batter can curdle if you are using ingredients that are not room temperature. It can also curdle when the emulsification of the water (eggs) and fat (butter) molecules break because the time was not taken to mix well. To 'fix' curdled batter, simply add 2 to 3 tablespoons of all purpose flour from part of the recipe to help stabilize batter.
It is important to freeze the crumble prior to beginning to work on the muffin batter. The ingredients need to combine and freeze so that when topping the muffins prior to baking they are able to hold together and not melt into the muffin. I recommend keeping in the freezer for at least 20 minutes before adding to muffins.
More Recipes To Try
Banana Apple Bread
Coconut Macadamia Banana Bread
Banana Bread Cookies
If you have tried this Banana Pecan Muffins recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Banana Pecan Muffins
Save This Recipe for Later!
Get his recipe direct to your inbox along with the monthly Newsletter sharing new recipes, tips and behind the scenes details. We won't be spammy - promise!
Equipment
- hand mixer with whisk attachments
- mixing bowls
- rubber spatula
- 12 pan muffin tin
- muffin liners
- cookie scoop optional
Ingredients
Crumble Topping
- ¾ cup old fashioned oats (rolled oats) 75 g
- ½ cup all purpose flour 60 g
- ¼ cup sugar 50 g
- 5 tbsp unsalted butter, melted
- ½ cup chopped pecans 60 g
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
Banana Pecan Muffin
- ¾ cup all purpose flour 90 g
- ½ cup oat flour 60 g
- 6 tbsp unsalted butter, softened to room temperature 85 g
- ½ cup sugar 100 g
- 1 large ripe banana, very spotted 100 g
- 1 large egg, room temperature
- 2 tbsp créme frîache or full fat sour cream room temperature
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¼ tsp ground cinnamon
- ½ cup chopped pecans 60 g
Instructions
Making Crumble Topping
- To make crumble, combine all crumble ingredients except the butter. Mix until well combined.¾ cup old fashioned oats (rolled oats), ½ cup all purpose flour, ¼ cup sugar, ½ cup chopped pecans, ½ tsp fine sea salt, ¼ tsp ground cinnamon
- Add melted butter and use spoon to blend well together. Place bowl in freezer while you prepare muffin batter.5 tbsp unsalted butter, melted
Making Banana Pecan Muffins
- Combine sugar and butter and cream until light and fluffy - about 3 minutes.6 tbsp unsalted butter, softened to room temperature, ½ cup sugar
- Add egg and mix on medium low until well combined - about 1 minute.1 large egg, room temperature
- Mash bananas until they are an applesauce consistency, and add to mixture. Mix on medium low until combined.1 large ripe banana, very spotted
- Add créme frîache and vanilla, and mix on medium low until combined.2 tbsp créme frîache or full fat sour cream, 1 tsp vanilla extract
- In a separate bowl combine all purpose flour, oat flour, baking soda, fine sea salt and ground cinnamon. Whisk well to disperse. Add to batter.¾ cup all purpose flour, ½ cup oat flour, ½ tsp baking soda, ½ tsp fine sea salt, ¼ tsp ground cinnamon
- Add chopped pecans to batter.½ cup chopped pecans
- Mix in flour and pecans until just combined. Stop mixing once you longer see any flour streaks - do not over mix.
- Prepare muffin pan with liners. Scoop in batter to about ¾ of the way full.
- Remove crumble from freezer and break apart with your hands. Generously top the muffins until consumed.
- Bake at 350 F for 25 minutes, or until a toothpick comes out clean. Place on wire rack to cool.
Notes
- Use Room Temperature Ingredients - make sure the eggs and créme frîache are room temperature to prevent the batter from curdling.
- It's important to mix the egg and butter sugar mix well. If you begin to see your mixture curdle then simply add 2 - 3 tablespoons of all purpose flour from what is for the recipe to help stabilize the mixture, and continue following the steps. Do not add extra flour as it will lead to a heavier muffin.
- Prepare Crumble First - we need the crumble to be very cold, to the point of frozen, before we top the muffins and bake. Trust me when I say we want the crumble to be as cold as possible. The trial and error on this step was the toughest part of me to achieve.
- Use A Kitchen Scale - a kitchen scale is a low cost investment that will yield better results as you bake in the kitchen.
- Créme Fraîche - is very similar to sour cream, but without the tangy flavor. Créme fraîche is a combination of heavy cream and buttermilk let to sit for 24 hours until it becomes a thick, sweet cream which helps sweeten the muffin without leaving the tangy flavor that usually comes with sour cream. I made my own for the recipe that I found on All Recipes, but you can swap this out 1:1 with full fat sour cream.
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