Banana Honey Pecan Muffins


Hi guys! Hope you have had a great week! I thought I would send you into the weekend with scrumptious banana muffins! These are great for breakfast, for a snack, or… just because. I had ONE over ripe banana, that I could just not find in me to throw away. Typically I would make a fruit smoothie if I had any over ripe bananas on hand, which would have been the healthier thing to do, but I didn’t have any smoothie making ingredients on hand. So I was inspired by my one over ripe banana to come up with these muffins!

I present to you, Banana Honey Pecan Muffins!

banana5What I love most about these… there is NO sugar! I also love the crunchy crumble on top. These are perfect with your morning coffee, or your afternoon tea.



Banana Honey Pecan Muffins

Makes 10 muffins

* This recipe is measured for using one large over ripe banana. Recipe can be doubled.



1/4 cup + 2 Tablespoons all purpose flour

2 Tablespoons unsalted butter

2 Tablespoons chopped pecans (or any nut of your choice)

1 & 1/2 teaspoon honey

pinch of salt


1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Half of a 1/8 teaspoon baking soda

Half of a 1/8 teaspoon nutmeg

1 large egg

1/3 cup honey

1/3 cup vegetable oil

1 large over ripe banana- mashed

1/2 teaspoon vanilla extract

1/4 cup chopped pecans (or any nut of your choice)


  • Heat oven to 350°. Line muffin pan with 10 muffin cup liners. If not using liners, spray muffin pan with non-stick cooking spray.


  • In a medium-size bowl, blend together flour and butter with your fingertips. (I used a fork)
  • Stir in nuts, honey, and salt, working the mixture together to make crumbs. (Will be moist). Set aside.


  • In a large bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg. make a well in the center of the dry ingredients.
  • In a separate bowl, whisk together eggs, honey, vegetable oil, mashed banana, and vanilla extract. Pour wet ingredients into the well in flour mixture and stir using a spatula until just combined.
  • Stir in nuts. Fill liners 3/4 full of batter. Sprinkle each one with topping.
  • Bake for about 16 minutes, or until inserted toothpick comes out clean.
  • Let cool in muffin tin about 5 minutes, then transfer to a cooling rack to cool completely. Or enjoy them fresh and warm right out of the oven!



Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s