These spiced banana praline muffins are a delicious way to use up old bananas! These perfectly moist, not-too-sweet muffins are finished with crunchy praline topping.

Don’t need instructions, just want the spiced banana praline muffins recipe? [wprm-recipe-jump]

Old Bananas, Yummy Muffins

Like so many of the best things in life, this recipe starts with mushy old bananas.

You know, these ones. The ones that are a little past their “best before” date. The ones at the back of the fruit bowl, weighing on your mind, begging you to use them TODAY before they’re a completely rotten !

Bananas don’t do well in my house. We love them, but they seem to be green one day, and brown the next, without stopping at yellow in between. Although we eat plenty of bananas, we always have a few brown, mushy ones kicking around.

Not wanting to waste them, I’ve become a bit of a self proclaimed master of mushy banana recipes, like the one I’m sharing today!

How to Make My Spiced Banana Praline Muffins

These yummy muffins are one of my family’s favourites. The muffin batter is not overly sweet, but they do have a hit of sugary spiced pecans on top. I love them warm for breakfast, or with tea for a quick afternoon snack.

You’ll need some Autumn Baking Spice Mix for this recipe. If you don’t have that, you can also substitute store bought pumpkin pie spice.

1. Mixing the Wet Ingredients

Place the “wet” ingredients into a mixing bowl. Add 6 mushy bananas, 2/3 cups of melted butter, 2 eggs and 1 cup of white sugar.

Mash and combine the ingredients with a masher or spoon. (A pastry cutter works great for this too, if you have one! That’s what I’m using in the photos.)

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Mash It!

Once it’s thoroughly mashed, the mixture should be quite wet.

Small banana lumps are ok.
Don’t leave any big banana lumps!

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2. Mix in the Dry Ingredients

On top of the wet mixture, add 3 cups of all purpose flour. Sprinkle the 1 tsp salt, 1 tbsp vanilla, 2 tbsp spice mix, 1 tbsp baking soda and 1 tbsp baking powder over top of the flour.

Mix gently until just combined. Do not over mix! (Over mixing will make your muffins tough and dry.)

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3. Preparing the Muffin Pan

Grease the muffin pan.

I just use a bit of butter on a paper towel, but of course you can spray the pan with non-stick oil. You can also use paper muffin cup liners if you prefer!

Scoop the muffin batter equally into each of the 12 muffin cup cavities.

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4. Add the Praline Topping

Melt 1/3 cup of butter in a bowl or measuring cup. Stir in 1 cup of broken pecan pieces, 1/3 cup of sugar and 1 tbsp of Autumn Baking Spice Mix.

Once combined, spoon the praline topping over the muffin batter in the pan.

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5. Bake in the Oven

Bake for 350 degrees fahrenheit for 35-40 minutes.

The muffins are done when they a tooth pick comes out clean, or when they muffins bounce back when pressed.

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Compost These!

Don’t forget to toss the banana peels and egg shells in your compost bin!

Your wormy friends will thank you!

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6. Cool and Enjoy!

The muffins smell amazing, so it’s hard not to dig in right away. But do let the muffins cool a bit – they’re hot!

These are great with tea. Enjoy!

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