Banana Pecan Muffins

Banana Pecan Muffins


The Washington PostDemocracy dies in darkness

By Ellie Krieger

These tender and fragrant banana muffins offer a cake-like and nourishing experience. Made with lots of sweet, ripe bananas, whole wheat flour and healthy oil, they’re flavored with cinnamon and vanilla and have a hearty pecan crunch. They can be made either with date sugar, which is made from ground and dried dates, a whole fruit sweetener that imparts a more subtle sweetness, or with regular light brown sugar which imparts a more traditional level of sweetness, but still soft.

Storage: Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

From cookbook author and registered dietitian nutritionist Ellie Krieger.


Measuring cup

Servings: 12 (makes 12 muffins)


Time icon

Active: 30 minutes|

Total: 50 minutes

  1. Step 1

    Place a rack in the middle of the oven and preheat to 400 degrees. Brush a 12-cup muffin pan with oil.

  2. 2nd step

    In a medium bowl, mix the flour, date sugar, baking powder, cinnamon and salt until combined. In a large bowl, whisk together eggs, milk and oil until well combined. Stir bananas and vanilla into egg mixture to combine. Add the flour mixture and stir with a wooden spoon or flexible spatula until well combined. Gently stir in the pecans to distribute them.

  3. Step 3

    Pour the batter into the prepared muffin tin – each well should be a little more than three-quarters full – then bake for about 18 minutes, or until a wooden toothpick inserted into the center of the muffin tin One of the muffins comes out clean. Let cool on a rack in the pan for 15 minutes, then run a butter knife or small offset spatula around the muffins to loosen them and unmold.


Pecans >> Walnuts, chopped almonds, hazelnuts or sunflower or pumpkin seeds.
Cow’s milk >> Vegetable milk of your choice.


In place of the date sugar, you can use brown sugar with these adjustments: increase the flour to 2 cups, reduce the mashed banana to 1 cup, and whisk the brown sugar into the wet ingredients.

Nutrition Facts

Per muffin

  • Calories


  • Fat


  • saturated fat


  • Carbohydrates


  • Sodium

    270 mg

  • Cholesterol


  • Protein


  • Fiber


  • Sugar


This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published on April 17, 2024

Related Recipes




Related posts