So this is muffin recipe #3 of my 750 muffin recipe cookbook. Now I love muffin recipes with garnishes on the muffin tops, whether it’s with white chocolate chips, turbinado sugar, or in this case, pecans and cinnamon sugar. (It kind of gives them this ultra 3D effect where half of them stick out across the muffin tops, making them even more special.) The cinnamon sugar provided such a nice burst of sweetness along with the crunchy pecans throughout the top complemented by the fluffy “bananaful” interior. It was the perfect recipe to use up my ripe bananas and to provide me with a delightful afternoon snack.

Banana Pecan Muffins (adapted from Camilla Saulsbury in 750 Best Muffin Recipes):

Yields 12 muffins

  • 1 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 3 ripe bananas
  • 1/2 cup sugar
  • 1 egg
  • 1 cup plain yogurt
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons cinnamon sugar*
  • 1/2 cup chopped pecans

Note: For the cinnamon sugar, combine 1/4 cup sugar and 1 teaspoon cinnamon.

Preheat the oven to 375 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, baking powder, salt, nutmeg and cinnamon.

In a large glass measuring cup or another bowl, mash the bananas.

Add the sugar, egg, yogurt and butter; beat until well combined.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Scoop the batter evenly into the muffin tray. Sprinkle with cinnamon sugar and pecans.

Place into oven and bake for 23-25 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

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