Easy Banana Coffee Cake Muffins with Pecans Recipe

This post may contain affiliate links. Please read my disclosure policy.

These banana coffee cake muffins are soft and tasty, especially with a little butter on top! Use up your ripe bananas to make our moist banana muffins recipe for breakfast. These easy coffee cake muffins are the perfect way to kickstart the day! 

stack of homemade banana coffee cake muffins


While banana pecan muffins are a personal favorite, I’ve made this recipe as a base for all kinds of flavor combinations – blueberry, apple streusel, and even chocolate chip!

You can even do orange muffins as well. When it comes to delicious recipes where fruit can be added, all sorts of doors are opened.

All I know that adding chocolate chips to these already moist coffee cake muffins sounds like a dessert dream as well! 

banana nut pecan muffins ingredients

Coffee Cake Muffins

Typically, I’ll make two double batches of these banana nut muffins and freeze some for later. You could also gift your excess to neighbors or share them at a bake sale. 

Try these chocolate chip pumpkin muffins too — they are to die for!

Also try my peppermint white chocolate cruffins, they’re you’re favorite muffins with a little twist!

Looking for more easy breakfast options? This cinnamon roll monkey bread can be made in the crockpot and combines two favorites into one!

If you prefer flavors that are more tart, try my Super Quick Cranberry Orange Bread or copycat Starbucks Cranberry Bliss Bars instead.

coffee cake muffin batter

Banana Pecan Muffins Tips and Tricks

  • Use room temperature ingredients. Warm the butter, milk, sour cream, and eggs on the counter for about 30 minutes before starting these banana coffee cake muffins. 

    This helps everything combine smoothly and prevents the batter from separating.
  • Want fewer dishes to clean? Smash the bananas with a fork or potato masher and fold them in with the pecans.
  • Make them nut-free. If you have food allergies (or just don’t like nuts), you can simply leave them out.
  • Grab-and-go option: Use paper liners and wrap each of the moist banana muffins in plastic once cooled. 

    Then, you can toss a couple in your bag on the way out the door!
coffee cake muffins scooped in pan

Serving Suggestions

Enjoy these banana pecan muffins plain or slice them in half and spread butter over the center. 

They are particularly delicious with a cup of coffee, hot tea, or milk!

Coffee Cake Muffins FAQ

How do I store leftover banana nut muffins? 

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.

Can I freeze banana pecan muffins? 

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.

What can I add to this coffee cake muffin recipe? 

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.

What toppings can be added to these bakery-style coffee cake muffins? 

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

How do I know when the center of the muffin is fully cooked? 

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. 

Are these perfect coffee cake muffins, an afternoon snack, or breakfast?

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. 

Is it hard to make cinnamon muffins? 

Nope, just add a little bit of cinnamon sugar to the dry ingredients, and you’re set! 

banana pecan muffins in a pile

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 

banana pecan coffee cake muffins close up

banana pecan muffins square

Banana Pecan Coffee Cake Muffins

Donna Elick
These coffee cake muffins are soft and tasty, especially with a little butter on top! Use up those ripe bananas for a quick and easy breakfast.
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Method Oven
Servings 25 – 30 muffins


  • 12 tablespoons unsalted butter, 1 1/2 sticks , at room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract, or vanilla bean paste
  • 1 cup sour cream
  • 1/4 cup whole milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 large ripe bananas
  • 1 cup pecans, chopped


  • Preheat the oven to 350 degrees F. Place paper liners in muffin pans.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
  • With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Your batter may separate if the ingredients are not room temperature. If so, scrape down the bowl and continue, it will smooth out during the next step. With the mixer on low speed add the flour mixture to the batter and beat until just mixed.
  • Place bananas in a blender or food processor and puree.
  • Add banana puree and nuts and mix until combined.
  • Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.
  • Enjoy!


Serving: 1 | Calories: 217cal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 119mg | Sugar: 15g | Fiber: 1g | Calcium: 43mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
banana pecan coffee cake muffins closeup

Originally published March 2012, updated and republished February 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The Simple Kitchen cookbook affiliate linked banner


  1. Perfect to reach for during breakfast or to have with a cup of tea. thanks for sharing this wonderful muffin recipe.

  2. These are so yummy looking… I would be glad to wake up to this! Thanks for sharing this recipe… I am now following your blog! I love it 🙂

  3. Donna, these sound great. Loving the coffee cake twist. I LOVE having a go-to muffin recipe that can be easily adapted.

  4. I don't doubt you when you claim these are the best – they look fluffy, moist and delicious 😀

    Choc Chip Uru
    Latest: Mini Berry Yoghurt Bundts + Lemon Polenta Raisin Cookies

  5. Donna, I love this post! These muffins look delicious – am always looking for new muffin recipes! I love coffee cake too, so these muffins combined two of my faves. 🙂

    1. You can try that. The texture will be different. I would do the blueberries first. They would work perfectly in here.

      Hope that helps!

  6. 5 stars
    These Banana Pecan Coffee Cake Muffins from The Slow Roasted Italian are simply amazing! So easy to make and incredibly delicious.

Leave a Reply

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

Recipe Rating