Ingredients

• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1.5 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 4 overripes bananas , divided
• 1 cup chopped pecans , divided, or as needed
• 2 cups brown sugar
• 0.25 cups white sugar
• 1.5 sticks unsalted butter , melted and cooled
• 2 eggs
• 1 teaspoon pure vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
3. 3 Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
4. 4 Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
5. 5 Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition per serving