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Apple Banana Pecan Muffins

Helen T. Patterson
Soft, moist, and naturally sweet, these Cinnamon Apple Banana Pecan Muffins combine ripe bananas, tender apple chunks, and crunchy pecans.
Lightly spiced with cinnamon and topped with caramelized pecans, they’re a fiber-rich, low-saturated-fat treat perfect for breakfast, snacks, or meal prep.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 (muffins)

Equipment

  • (1) Mixing bowl (large)
  • 1 Electric hand mixer or stand mixer
  • 1 spatula
  • 1 sifter
  • 1 muffin pan (12 cups)
  • Measuring Cups and Spoons
  • Microwave-safe bowl (for warming dulce de leche)

Ingredients
  

For Muffins:

  • 1 cup sugar
  • 5 tablespoons unsalted butter very soft
  • 2 large eggs
  • 2 ripe bananas mashed
  • ½ cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1½ cups apples chopped
  • ½ cup pecans chopped

For Topping:

  • ⅓ cup dulce de leche or caramel sauce
  • ⅓ cup pecans chopped

Instructions
 

  • Preheat the Oven: Start by preheating your oven to 350°F (175°C).
    This ensures that the oven reaches the correct temperature while you prepare the batter, helping the muffins rise evenly.
    Position the oven rack in the middle to allow for even baking.
    Lightly grease or line a 12-cup muffin pan with paper liners to prevent sticking.
  • Cream Sugar and Butter: In a large mixing bowl, combine 1 cup sugar and 5 tablespoons of very soft unsalted butter.
    Using an electric mixer on high speed, beat the mixture for about 1½ minutes.
    The texture should become slightly crumbly but light in color.
    This step incorporates air into the butter, making the muffins tender and fluffy.
  • Incorporate the Eggs: Add 2 large eggs one at a time to the creamed sugar and butter, mixing well after each addition.
    Continue beating for 2–3 minutes, or until the mixture turns fluffy and pale.
    Properly beaten eggs help trap air in the batter, which contributes to a soft, airy muffin texture.
  • Add Wet Ingredients: Fold in the mashed bananas (2 ripe bananas), ½ cup Greek yogurt, and 1 teaspoon vanilla extract into the egg mixture.
    Mix gently but thoroughly, ensuring that the bananas and yogurt are fully incorporated.
    These ingredients add moisture, protein, and natural sweetness to the muffins.
  • Prepare Dry Ingredients: In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
    Sifting eliminates lumps and evenly distributes the leavening agents, which ensures the muffins rise uniformly.
    Cinnamon adds warm, aromatic flavor that complements the apples and bananas.
  • Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture.
    Mix gently using a spatula or wooden spoon until just combined.
    Avoid over-mixing at this stage; over-mixing can make muffins dense and chewy.
    The batter should be thick but slightly lumpy, signaling that it’s ready for the fruit and nuts.
  • Fold in Apples and Pecans: Carefully fold in 1½ cups chopped apples and ½ cup chopped pecans. Make sure they are evenly distributed throughout the batter.
    Apples provide natural sweetness and moisture, while pecans add a satisfying crunch and healthy fats.
    Folding gently ensures the muffins remain light and fluffy.
  • Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cup about ¾ full.
    This prevents overflow while allowing enough room for the muffins to rise. Smooth the tops gently with a spatula for even baking.
  • Bake the Muffins: Place the muffin pan in the preheated oven and bake at 350°F (175°C) for 25 minutes, keeping a close eye toward the end of the baking time.
    Individual oven temperatures can vary, so start checking at 22 minutes.
    The muffins are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Prepare Topping: While the muffins bake, warm ⅓ cup of dulce de leche or caramel sauce in a microwave-safe bowl for 5–10 seconds.
    This makes it easy to drizzle over the muffins once baked. Chop ⅓ cup pecans to sprinkle on top for added texture and visual appeal.
  • Cool Muffins Slightly: Remove the muffins from the oven and let them rest in the pan for 5–7 minutes.
    This allows them to firm up slightly, making them easier to remove.
    Then transfer the muffins to a wire rack to cool for an additional 10 minutes.
    Proper cooling preserves the moist interior while avoiding soggy bottoms.
  • Add Topping: Drizzle the warmed dulce de leche or caramel sauce over each muffin. Immediately sprinkle with the chopped pecans while the topping is still slightly warm so it adheres well.
    This finishing touch enhances flavor, texture, and presentation.
  • Serve and Enjoy: Serve these muffins slightly warm or at room temperature.
    They’re perfect for breakfast, snack, or dessert.
    Store any leftovers in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
    These muffins are best enjoyed with coffee, tea, or a glass of milk.

Notes

  • Use very ripe bananas for natural sweetness and moisture; under-ripe bananas will make the muffins dense.
  • Choose firm, crisp apples to retain texture during baking. Softer apples may turn mushy.
  • Greek yogurt adds moisture and protein while keeping fat content low; full-fat or low-fat works depending on preference.
  • Do not overmix the batter after adding flour—overmixing can make muffins tough instead of tender and fluffy.
  • Check oven temperature with an oven thermometer if possible, as baking times may vary slightly with different ovens.