Southern Butter Pecan Banana Muffins

Combining the classic butter pecan flavor with banana in a delightful muffin is a mouthful of delicious. These are perfect for breakfast...or anytime! And they're the perfect way to share delight. Make a bunch and share some!

#IDelight

Around this time of the year, I go into muffin-making-momma-mode. I love to freeze them for both school lunches and school morning breakfasts. They're such fantastic time savers...and still delicious homemade treats. And, they're also great to give to others. Whenever a new neighbor moves in, my freezer is stocked with muffins, ready to share. Check out the recipe below>>>

Not only are these great muffins, they're awesome mini muffins, too. I like to serve mini muffins at brunches or showers. They're a nice bite-sized treat for guests. 

I'm just love, love, loving this International Delight Southern Butter Pecan Coffee Creamer {you can grab a coupon for a bottle here}. It was a new one to me and I was really excited to try it. And as a certified southerner, I totally approve. It's yummy. And it was the perfect way to enhance a plain banana muffin. It gives it a great creaminess and buttery flavor.

To whip up a batch of these muffins, you'll need...

Ingredients:

• 1/2 cup International Delight Southern Butter Pecan coffee creamer {isn't the new bottle design so fun and sunshiny?}
• 3 medium bananas, very ripe
• 4 tablespoons honey
• 1 large egg
• 1 tablespoon coconut oil
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 1 cup whole wheat flour
• 3/4 cup rolled oats
• 1/2 cup pecans or walnuts, chopped

Peel and mash bananas into a large bowl with the International Delight Southern Butter Pecan coffee creamer {I like to mash the bananas in their skin until they start oozing out and then I dump them into the bowl}. Mix the two together and add honey, the egg, the oil, and mix again. In a separate bowl, combine baking soda, salt, baking powder and wheat flour. Add the dry ingredients into the wet ingredients and mix well. Gently fold in the oats and nuts.

Divide batter into 12 prepared regular-sized muffin cups or 36 mini muffin cups. I prefer to prepare them with cooking spray over paper liners...because I feel like I pull off a lot of my muffin when I peel the paper off. 

Bake in a preheated 400 degree oven for 15-18 minutes for regular-sized muffins and 9-13 minutes for the mini muffins. Check for doneness. Cool completely before serving.

I usually freeze them right away {after tasting a few, of course}!

Banana muffin perfection...with a bunch of southern yum.

Like I said, I just love using these in lunch boxes. I can pull a frozen one {or two} out of the freezer that morning and it will thaw for my kids by lunchtime. These are great options for my non-sandwich eater!

For more yummy creamer ideas and recipes, find and share delight in the International Delight Pinterest community here. And be sure to keep in touch through the International Delight Facebook page here.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Neglect your chores like me and don't miss a thing:

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