Blueberry Pecan Banana Bread is another favorite family banana bread recipe that I modified to reduce the amount of butter used with a substitution of non-fat Greek yogurt. I also added the fresh blueberries, lemon zest, and cinnamon for an amazing flavor combination. Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful.
Blueberry Pecan Banana Bread Recipe:
Making Muffins from a Quick Bread Recipe
Same recipe – same baking time – different shape
Choose a recipe that makes about 4 cups of batter. ost quick bread recipe make approximately 4 cups of batter which will make approximately 12 muffins.
If your quick bread recipe makes two loaves, the entire recipe should yield about 8 cups of batter, from which you can make either two dozen muffins, or one loaf and 12 muffins.
A typical muffin uses about 1/4 cup of batter. Fill each well in your muffin pan about 3/4 to nearly full. Tip: A #16 ice cream scoop will give the perfect amount of dough for each muffin.
Oven temperature and time can be flexible.
Bake the muffins for approximately 20 to 25 minutes in a 400 degree F. oven or approximatelyt 25 to 30 minutes at 375 degree F. Rotate muffin tin from front to back halfway through the baking time.
A good check for doneness is to use an instant digital thermometer to test your muffins (this is what I do). The internal temperature of the muffin should be at 200 degrees F.
Remove from oven and as soon as they have cooled enough to handle, remove the muffins from pan and place on a wire rack to finish cooling (if desired).