Brown Sugar and Banana Muffins with Pecans

I found this recipe in an old Southern Living magazine and decided to make them for breakfast. It was a simple recipe to make and the muffins were moist, flavorful, and delicious! We all loved them, especially my kids.

Brown Sugar and Banana Muffins with Pecans:
Adapted recipe and photos by For the Love of
Original recipe from Southern Living ~ April 2006
  • 1/2 cup of butter, softened
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (2 large)
  • 1 tsp cinnamon
  • 1/4 cup buttermilk
  • 1 tsp vanilla extract
  • 1 1/4 cups of flour
  • 1 cup of whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup toasted pecans, chopped*

Preheat the oven to 350 degrees and coat a muffin tray with cooking spray.
Beat the butter at medium speed with a mixer until creamy. Slowly add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each one.
In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla. Mix the flour, baking soda, baking powder, and salt in another bowl; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Beat on low speed just until blended after each addition. Do not over-beat. Spoon the batter into the prepared muffin tray, filling two thirds full. Sprinkle the pecans over each muffin evenly.

Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean. Remove from pans immediately, and cool on wire racks. Serve slathered in butter if desired. Enjoy.
*Note: To toast the pecans, simply put in a dry skillet and cook on low for a few minutes until the nuts are toasted.

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