Banana Nut Muffins

When my mom offered to let me pick our muffin options for an afternoon of baking together the first thing I thought was “I’ve never made a banana nut muffin”. I love, LOVE bananas. I have a slight addiction. Adding sugar, flour and butter just makes them all that much better, don’t you think? 🙂

I kind of fudged this recipe a bit (as my mom would say) since I didn’t realize until part way through mixing the dry ingredients that we didn’t have quite enough banana. Instead of doing banana mush and banana chunks I just mashed everything. It was really good. They were very moist and delicious, however they would have just been that much better had I done it the way it was written. Next time. Very soon.

Banana Nut Muffins
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yields 24 muffins

Ingredients:

2 C. all-purpose flour
1 ½ t. baking soda
½ t. salt
4 overripe bananas
1 C brown sugar
¾ C (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 t. pure vanilla extract
½ C pecans, chopped

Directions:

Preheat oven to 375°. Line 24 muffin pan cups with paper liners and set aside.

Mix together the flour, baking soda and salt in a large bowl and set aside.

In a small bowl, take 2 of the bananas and mash them into softened chunks.

In the bowl of an electric mixer, whip together the remaining 2 bananas and sugar at a medium-high speed for about 3 minutes. Add in the melted butter, eggs and vanilla and blend together.

Add in the dry ingredients until just combined. Fold in the nuts and remaining mashed banana.

Scoop the batter into the muffin tins, filling about halfway.

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool some, then remove from muffin tins and either serve warm, or let cool completely on a wire rack.

Source: I had this recipe saved twice, one under the original Tyler Florence link and also found at The Novice Chef