High Altitude Banana Pecan Muffins
These banana muffins are soft and fluffy, with crunchy pecans, and flavored with vanilla, cinnamon, and nutmeg.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 1 cup mashed bananas, about 2 medium/large, very ripe bananas
- ½ cup granulated sugar
- ½ cup milk
- ½ cup unsalted butter, melted
- 1 large egg
- 2 tsp vanilla extract
- ½ tsp maple extract, optional
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- 2 tsp baking powder
- ¼ tsp coarse Kosher Salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup pecans or walnuts, very finely chopped
Instructions
- Preheat the oven to 400 F, and line a standard muffin pan with 12 paper liners. Lightly spray the papers with non-stick baking spray.
- In a bowl, whisk together the mashed bananas, sugar, milk, melted butter, egg and extracts.
- Separately, combine the flour, baking powder, salt, cinnamon, nutmeg and chopped pecans.
- Add the dry ingredients to the wet, and stir briefly just until moistened; do not over-mix.
- Divide the batter between the muffin cups, filling them nearly full.
- Immediately after putting the muffins in the oven, turn the temperature down from 400 F to 375 F. Bake the muffins on the center oven rack for about 18-20 minutes, until the tops are domed and spring back when lightly touched.
- Cool the muffins in the pan for several minutes, then gently transfer to a wire rack to cool slightly. Serve warm.
Notes
Cool leftover muffins completely, and store in an airtight container at room temperature for up to 3 days.
The nuts are optional, or you can replace them with chocolate chips.
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