Praline Banana Muffins

12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

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 on wire rack


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!

Praline Banana Muffins Collage

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.



  • 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.

Praline Banana Muffins on wire rack


  • 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.

Praline Banana Muffins on wire rack



  • 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.

Praline Banana Muffins on wire rack

Pin this recipe now to remember it later

Pin Recipe

Praline Banana Muffins

Praline Banana Muffins are the perfect sweet, tender, buttery breakfast topped off with crunchy, candied pecans.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


Praline Pecans

  • 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.


Calories: 274kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 156mg | Potassium: 127mg | Fiber: 2g | Sugar: 17g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Keyword: Praline Banana Muffins

Moist Praline Banana Muffins

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.