These Banana Apple Butterscotch Pecan Muffins are the perfect combination of moist, fruity goodness with a touch of sweetness from butterscotch chips and a bit of crunch from pecans. With ripe bananas, a grated apple, and a hint of buttermilk, they make a delicious breakfast or snack. Whether you enjoy them fresh out of the oven or save them for later, these muffins will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

These muffins are packed with flavor and texture. The ripe bananas and grated apple provide natural sweetness and moisture, while the butterscotch chips bring a rich, caramel-like flavor that complements the fruit perfectly. The optional pecans add a satisfying crunch, making every bite even more delicious. With a quick prep time and easy steps, these muffins are perfect for a busy morning or a midday snack. Banana Apple Butterscotch Pecan Muffins

Ingredients

1 2/3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup light brown sugar (packed)
⅓ cup granulated sugar
2 large eggs
½ cup vegetable oil
2 very ripe bananas (mashed)
1 apple (grated with skin on, Piñata apple recommended)
¼ cup full-fat buttermilk or full-fat Greek yogurt
1 tsp vanilla extract
½ cup butterscotch chips
½ cup pecans (chopped, optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven:

Set your oven to 350°F (175°C). Spray muffin tins with baking spray (you’ll need two pans) or use baking liners.

2. Mix dry ingredients:

Sift together the flour, baking soda, and salt. Set aside.

3. Beat wet ingredients:

In a stand mixer with the paddle attachment, beat the light brown sugar, granulated sugar, and eggs on medium speed until light and fluffy, about 3 minutes. Add the vegetable oil and beat on low until incorporated.

4. Add fruits and buttermilk:

Add the mashed bananas, grated apple, buttermilk (or Greek yogurt), and vanilla extract. Beat on low for 30 seconds.

5. Combine with dry ingredients:

Add the dry ingredients to the wet mixture and mix until just incorporated. Be careful not to overmix.

6. Add chips and pecans:

Gently fold in the butterscotch chips and chopped pecans (if using).

7. Fill muffin tins and bake:

Pour the batter into the prepared muffin tins, filling each about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and serve:

Once baked, let the muffins cool in the pans for 5 minutes, then transfer them to a cooling rack. Enjoy!

Servings and Timing

Servings: 17 muffins
Prep Time: 10 minutes
Cook Time: 20-22 minutes
Total Time: 30-32 minutes

Variations

Nut-free version: Skip the pecans for a nut-free version, or substitute with seeds like sunflower or pumpkin seeds.
Dairy-free version: Use a dairy-free yogurt substitute in place of buttermilk or Greek yogurt.
More spice: Add a pinch of cinnamon or nutmeg for a cozy, spiced version of these muffins.

Storage/Reheating

Storage: Store muffins in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge for up to 1 week.
Reheating: Reheat in the microwave for 10-15 seconds or in the oven at 350°F for about 5 minutes to enjoy warm.

FAQs

Can I use a different type of apple?

Yes, you can use any apple variety you like. Piñata apples are recommended for their sweetness and texture, but Granny Smith or Fuji apples also work well.

Can I make these muffins without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan option.

Can I freeze these muffins?

Yes, these muffins freeze well. Allow them to cool completely, then wrap them individually or place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or reheat in the microwave for a quick snack.

Can I add more chocolate chips?

Absolutely! If you prefer a more chocolatey muffin, feel free to add more butterscotch chips or even use semisweet chocolate chips instead.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly heartier, more nutritious muffin. However, the texture may be a bit denser.

Conclusion

Banana Apple Butterscotch Pecan Muffins are the perfect combination of fruity sweetness, rich butterscotch, and a satisfying crunch. Whether you’re looking for a sweet breakfast, an afternoon snack, or a quick treat to share, these muffins hit all the right notes. With easy-to-find ingredients and simple steps, they’re a wonderful addition to your recipe collection that’s sure to become a family favorite. Enjoy!

Jessica

Banana Apple Butterscotch Pecan Muffins

Why You’ll Love This Recipe

Ingredients