Betty's Oversized Banana Pecan Muffins

Bettyskitchen's picture

Mar. 02, 2013

In this video, Betty demonstrates how to make Oversized Banana Pecan Muffins. The batter for these muffins can be used for smaller muffins or one loaf of Banana Pecan Bread.


All purpose flour 1 3/4 Cup (28 tbs)
Baking soda 3/4 Teaspoon
Salt 1/2 Teaspoon
Cream of tartar 1 1/4 Teaspoon
Sugar 3/4 Cup (12 tbs)
Eggs 2 , well beaten
Vegetable oil 1/2 Cup (8 tbs)
Ripe banana 2 , mashed
Chopped pecan 1/2 Cup (8 tbs)



1. Preheat oven to 350 degree F.

2. Butter and flour a large well muffin pan (3 ½-inches across by 2-inches deep). Set aside.


3. In a large bowl combine flour, baking soda, salt, cream of tartar, and sugar.

4. Add chopped pecans, make a well in the center of the mixture and set aside.

5. In a medium-sized bowl, combine beaten eggs, vegetable oil, and mashed ripe bananas. Mix well.

6. Pour egg mixture into the bowl with flour. Gently fold until just moistened.

7. Spoon batter into each muffin tin. Pop the pan in oven and bake for 12 to 15 minutes or until a toothpick when inserted at the deepest part comes out clean.

8. Remove muffin pan from oven and place it on cooling rack. Leave muffins in pan for about 10 minutes. Then transfer it to a cooling rack and let it cool completely.


9. Serve muffins with a cup of hot coffee.


This recipe makes 6 large muffins. If you need more, double the recipe, or bake them in a standard sized muffin tin for about 12 to 18 muffins.

This batter can also be used for a loaf of delicious Banana Pecan Bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 519Calories from Fat 238

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 357 mg14.88%

Total Carbohydrates 64 g21.3%

Dietary Fiber 2 g8%

Sugars 30 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet