Banana Nut Muffins

These homemade muffins are a welcomed treat for those overly ripe bananas on your counter. They're refreshingly moist, and the chopped pecans give them a satisfying crunch.



25 minutes






  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • 1/3 cup Challenge Butter, melted and cooled
  • 1 cup mashed very ripe bananas
  • ½ cup + 1 Tablespoon coarsely chopped pecans


  • 1

    Preheat oven to 400°F.

  • 2

    Generously butter a muffin pan with 2½-inch diameter cups, or use paper liners.

  • 3

    In a large bowl, whisk together flour, salt, sugar and baking powder; make a well in center of the dry mixture.

  • 4

    In a separate bowl, blend together eggs, milk, vanilla, butter and bananas.

  • 5

    Pour liquid mixture all at once into flour well. Stir just until dry ingredients are moistened.

  • 6

    Gently stir in ½ cup nuts. Do not over mix.

  • 7

    Fill muffin tins ⅔ full; top with a sprinkling of chopped pecans.

  • 8

    Bake 20-25 minutes or until tops are lightly browned.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.