Banana Pecan Muffins
Make Banana Pecan Muffins in under 1 hour! Oats and toasty pecans with a hint of ripe banana, this recipe can't be missed.
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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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