Blueberry Banana Muffins with a Pecan Crunch
Get ready to elevate your breakfast game with these irresistible Blueberry Banana Muffins with a Pecan Crunch! Bursting with the natural sweetness of ripe bananas and fresh, juicy blueberries, these muffins are as moist as they are flavorful. What sets them apart is the buttery pecan-streusel topping that adds a satisfying crunch and a hint of caramelized nuttiness with every bite. This easy homemade recipe comes together in just 35 minutes and yields 12 bakery-style muffins perfect for brunch, on-the-go snacks, or special occasions. Packed with wholesome ingredients like mashed bananas and pecans, these muffins strike the perfect balance between indulgence and nourishment. Serve them warm for a cozy treat or at room temperature for the ultimate grab-and-go delight!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Mashed ripe bananas
- 0.75 cups Granulated sugar
- 0.33 cups Vegetable oil
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cup Fresh blueberries
- 0.5 cups Chopped pecans
- 0.25 cups Brown sugar
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix the mashed bananas, granulated sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Gently fold in the fresh blueberries, being careful not to break them.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
In a small bowl, combine the chopped pecans, brown sugar, and unsalted butter. Use your fingertips to mix until crumbly.
Sprinkle the pecan mixture evenly over the top of each muffin.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 46.3 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2247 mg | 98% | |
| Total Carbohydrate | 411.0 g | 149% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 232.2 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 148 mg | 11% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1517 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
