Banana Pecan Muffins - Welcome To My New Newsletter
Home Grown Happiness and Baking with Butter Newsletters have combined!
Welcome to my new all-in-one newsletter! I’ve decided to combine my newsletter from both my sites, homegrownhappiness.com and bakingwithbutter.com. It’s been a bit tricky trying to balance both newsletters over the last few years, and since both sites share similar content, I thought, why not bring them together?
So, in this new newsletter, I want to share baking recipes, sourdough, cooking, and more in one easy-to-read space.
Writing recipes on my websites isn’t what it used to be, with Google really dictating how they’re written in order to rank in search results. That can take the joy out of it a bit, so I’m excited to get back to just writing how I like!
If you’re here and sticking around, I’m so happy you are. I will be adding new and older content to my Substack starting right now, with a simple Banana and Toasted Pecan Muffin recipe. There’s a downloadable PDF version of the recipe at the bottom if you want to print it!
Banana Pecan Muffins
Makes 12 muffins.
160g (1 cup) pecan halves
250g (2 cups*) all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ teaspoon salt
360g (3 large) overripe bananas
150g (¾ cup) soft brown sugar
120g (½ cup) natural yogurt (or use sour cream or buttermilk)
113g (½ cup) butter, melted
2 large eggs
2 teaspoons vanilla extract
TOPPING (OPTIONAL)
12 pecan halves
12 banana slices
Turbinado sugar
Method
Preheat oven to 425°F (220°C) and grease or line a muffin tin with 12 paper liners.
Chop the pecans into small pieces. Heat a dry, non-stick pan over medium heat. Once the pan is hot, add the pecans and spread them in a single layer.
Stir the pecans frequently to prevent burning, and toast them for 3-5 minutes or until they are fragrant.
Remove the pecans from the heat and transfer them to a bowl to cool down. After they're cooled, chop them into smaller pieces.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a small bowl. Set aside.
Mash the bananas in a large mixing bowl.
Add the melted butter, eggs, brown sugar, yogurt, and vanilla extract to the mashed bananas and mix well until combined.
Add in the dry ingredients. Use a rubber spatula to fold the muffin batter together until nearly combined. Add in the pecans and fold until everything is combined. Take care not to over-mix it.
Use a cookie scoop to spoon batter into the prepared muffin pan, filling them to the top.
Add a piece of sliced banana and a pecan half on top of each muffin, pressing them in slightly. Sprinkle with turbinado sugar.
Bake the muffins for 5 minutes in the preheated oven at 425°F (220°C), then lower the oven heat to 350°F (180°C) and continue baking for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. The total time will depend on your oven.
Let the muffins cool in the pan for 5 minutes, then remove them and place them on a wire rack to cool further to room temperature.
*Cup sizes given are US-sized cups. Note that these are smaller than metric cups. For best results, use grams.
Thanks for joining me! If there’s anything in particular you’d like to see more of, you can reply to this email or leave a comment!
-Elien