Banana Pecan Muffins Recipe


  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 10 tablespoons unsalted butter (softened)
  • 1½ cups plain yogurt
  • 1½ cups bananas (thinly diced)
  • ¾ cup pecans (toasted and coarsely chopped)


  1. This recipe will make 12 jumbo muffins – or 24 regulars.
  2. Lightly spray muffin tins with cooking spray, or use liners. Preheat oven to 375F.
  3. In a medium-size bowl whisk together the flour, baking powder, baking soda, salt, and nutmeg.
  4. In a large bowl using an electric mixer beat the butter, and sugar together until light and fluffy. Add the eggs one at a time, beating until well combined.
  5. Using the electric mixer on the low-speed mix in half the flour, followed by ½ cup yogurt. Mix in the rest of the flour and add the remaining yogurt ½ cups at a time; using a large spoon mix in the diced bananas and pecans.
  6. Divide the mixture evenly between the muffin cups. Bake jumbos for 25 to 30 minutes until muffins are golden brown and a toothpick inserted comes out clean – bake regular size for 20 to 25 minutes.
  7. Serve hot with butter on top.