Praline Banana Muffins are the perfect sweet, tender, buttery breakfast topped off with crunchy, candied pecans. The perfect way to start your day!
Breakfast Baked Goods like these Praline Banana Muffins are great for the holidays but easy enough for any morning. Just like Cinnamon Streusel or Easy Banana Bread Muffins, they are flavored with warm spices and brown sugar for a comforting breakfast treat.
PRALINE BANANA MUFFINS
Praline Banana Muffins are perfect to enjoy for breakfast, bring as a brunch side dish, or give as a gift. Muffins are ideal if you’re serving a crowd because they are already baked into perfect portions so you don’t have to worry about cutting up pieces like you would with a Coffee Cake or other breakfast treats.
Just like Banana Bread, these Praline Muffins are perfect for the next time you have a bunch of bananas going bad. The bananas not only add a lot of flavor, but they also help make the muffins moist and sweet. It’s no wonder banana recipes are so popular!
You can dress these muffins up with praline sauce for a special occasion or make them as simple as can be. I love just adding a little butter and enjoying these muffins as a quick on-the-go breakfast for busy mornings. You can also serve them with a holiday breakfast spread along with other decadent recipes like Monkey Bread.
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TIPS FOR THE BEST PRALINE BANANA MUFFINS
- Prep: It’s important to use paper liners or silicone cups so the muffins don’t stick to the muffin tin. If you don’t have liners, you can grease the muffin tin or use an olive oil cooking spray or vegetable cooking spray.
- Pecan Praline: If the pecans aren’t already crushed, put them in a food processor to crush them. To make the pecan mixture combine the brown sugar and pecans in a small bowl. Add the brown sugar and chopped pecans into a large skillet on medium heat. Stir and continue to cook until the pecans are sticky and the liquid evaporates. Once done cooking put them on a baking sheet lined with parchment paper. Chop any pecans that are stuck together once they’re cooled.
- Batter: In a mixing bowl or stand mixer add the eggs, banana, oil, and brown sugar to make the banana mixture. In a separate medium bowl start sifting together the flour, baking soda, cinnamon, nutmeg, and salt. Add the flour mixture to the banana egg mixture and mix on medium speed until just combined. Be careful not to over-mix. Fold in the candied pecans, but reserve some to put on top of the muffins.
- Bake: Scoop the batter into the muffin tin so that they’re ¾ full. Top that off with the remaining pecans and bake for 18-20 minutes. Bake the muffins until golden brown. To check if they are baked put a toothpick in the muffins to test if it comes out clean. When they’re done baking let the muffins cool on a wire rack.
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VARIATIONS ON PRALINE BANANA MUFFINS
- Chocolate chips: Try folding in some chocolate chips with the Banana Praline Muffins. The chocolate chips will add some melty chocolate to go along with the crunchy, sweet nut praline mixture. You can use milk chocolate, semisweet, or white chocolate chips.
- Add-ins: For some different flavors try mixing in some maple syrup, vanilla extract, or ginger. To make Peanut Butter Banana Muffins mix ½ cup peanut butter with the muffin batter. You can also crush some walnuts, almonds, or cashews for some extra mixed nuts.
- Sour cream: To make the muffins extra moist add a little sour cream into the mix.
- Sweetener: Instead of using brown sugar, you could try using granulated sugar, or if you want a sugar-free recipe use a sugar replacement like Splenda.
- Mini Banana Muffins: To make these muffins even more portable, you can use a mini muffin tin to make cute miniature Banana Muffins.
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HOW TO STORE PRALINE BANANA MUFFINS
- Serve: Praline Banana Muffins will keep well at room temperature for up to 3 days. Let them cool down then store them in a Ziploc bag or another airtight container in your pantry.
- Store: You can also keep Praline Banana Muffins in the fridge for up to 1 week.
- Freeze: If you want to freeze any of the muffins for later, they’ll keep well for up to 6 months. Let them sit on your cooling rack until they are room temperature. Put them in a freezer bag and separate layers of muffins with wax paper so that they don’t stick together in the freezer.
- 1/2 cup brown sugar , packed
- 1 cup pecans , chopped
Banana Muffin Batter
- 2 large eggs
- 1 cup mashed ripe bananas , (1 to 2 medium)
- 1/2 cup vegetable oil
- 1/3 cup brown sugar , packed
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Preheat oven to 375 degrees and line a 12 cup muffin tin with muffin liners.
- Add brown sugar and pecans to a large non-stick skillet on medium heat.
- Stir and cook until the pecans are sticky and the liquid has evaporated about 6-8 minutes.
- Remove to a baking sheet lined with parchment paper and let cool.
- Roughly chop the pecans if they are stuck together.
- In a large bowl whisk together eggs, banana, oil, and brown sugar.
- Sift together flour, baking soda, cinnamon, nutmeg, and salt.
- Whisk the dry ingredients into the wet ingredients until just combined.
- Stir in the candied pecans (reserve some to sprinkle on top of muffin batter).
- Scoop batter into muffin liners and top with remaining pecans.
- Bake for 18-20 minutes or until a toothpick comes out clean.