Easy Banana Coffee Cake Muffins with Pecans Recipe

Store at room temperature in a large storage bag or airtight container for up to 4 days.

I like to add a layer of paper towels on the bottom and over the top to absorb excess moisture. Another way to prevent muffins from getting soggy is to put a saltine cracker in the same container!

To reheat, microwave one or two at a time for 20 to 30 seconds, or until warm. If they are frozen, I recommend thawing them first.

Sure! You can freeze these for 2 to 3 months. They store best in a single layer and should be thawed on the counter before serving.

If you want to stack them, freeze your banana coffee cake muffins in a single layer until firm. Then, store with a layer of parchment between each layer. 

Get creative with stir-ins, as long as the total amount doesn’t exceed 1 ½ cups total (including the pecans).

Fresh blueberries, granola, or shredded coconut would be a delicious addition. You can also replace the pecans with walnut pieces if you’d like. 

If you want to make a double batch, you can thin add different mix ins to some and try new flavors. 

The first time that you make this muffin recipe follow the recipe card to get the whole flavor. After that, have fun with the toppings. No matter how you make them, it’ll be the best muffin flavor ever. 

I think that adding a vanilla glaze on top would be really good. You can also add a crumble topping or crumb topping as well. A streusel mixture or a cinnamon sugar layer is delicious as well on top of these golden brown muffins. You could even top with fresh fruit! 

A little bit of melted chocolate on top of these fluffy cake-like muffins sounds really delicious and sweet, too. 

It’s important to make sure that this coffee cake muffins recipe is cooked all the way. The best way to know is to use a butter knife or a clean toothpick and insert it into the center of the fluffy muffins. 

As long as the knife comes clean out of the center of a muffin, it’s proof that these muffins are baked and ready to enjoy. 

You can enjoy these bakery style muffins anytime that you want. Muffin recipes like this are my favorite thing to eat during the morning hours, but since this single recipe fills a lot of muffin cups, you’ll have some leftover to snack on throughout the day and night. 

You can also make extra muffin batter to make a larger batch, or get a mini muffin pan to make mini coffee cake muffins. If you have time to bake muffins, why not make a larger batch to enjoy? 

Store the leftover mini muffins in an air-tight container. The only thing that you’ll need to adjust is the cooking time, as the smaller muffins will cook quicker in the prepared muffin cup. I use my eyes and nose to make sure that they don’t burn while baking in the muffin tin. Put them on a cooling rack to cool, and enjoy each bite. 

Nope, just add a little bit of cinnamon sugar to the dry ingredients, and you’re set! Just a little bit adds a fun cinnamon swirl to the batter and makes the perfect large muffins full of cinnamon flavor.