Loaded with sweet, fruity banana flavor and plenty of nutty goodness, these fantastic banana nut muffins are perfect for breakfast, snacking, or dessert. Have you ever had a bite of food that tasted like pure comfort? If not, these sensational banana nut muffins are sure to do the trick!
Tender, moist, and slightly crunchy, they’re like a cross between yummy banana bread and your favorite breakfast on-the-go muffin.
Ingredients2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Method- Preheat the oven to 375 degrees Fahrenheit (190°C) and spray the top of the muffin pan with cooking spray. Add muffin liners, if using.
- Mix the flour with the baking soda and salt in a large bowl and then set aside.
- In a separate bowl, mash the bananas with a fork, then beat in the sugar with an electric mixer for 3 minutes.
- Add the melted butter, eggs, and vanilla. Mix until well combined, and make sure to scrape down the sides of the bowl once or twice.
- Stir the dry mixture into the wet ingredients until about half incorporated. You should still see streaks of flour.
- Add the nuts and any other extras, then gently mix by hand until you no longer see streaks of flour. Stop right away to keep from overmixing.
- Spoon the batter into the muffin tin until each mold is half-filled. Gently tap the tin on a flat surface to remove air bubbles.
- Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).
- After baking, let the muffins cool at room temperature before taking them out of the muffin tin. Serve warm, and enjoy!