Perfectly light banana nut muffins make the perfect breakfast or anytime snack. The extra bite of crunch with the pecans take these over the top.
This past weekend I went on a baking frenzy. Five recipes in one day. I guess that comes from not having a football team to root for in the playoffs anymore. Wah!!!!!
Anyhoo, two of the recipes were no-go’s but of the three I took into my taste testers, ahem my coworkers, they each had their favorites. Each one picked a different treat as their favorite and they all said that one was the best treat I had brought in to date. I’m not even kidding. As I would walk by one office, one would stop me to rave about what they had just eaten. And each person had different reactions to each treat. Isn’t it funny how everyone has different tastes.
When I mentioned to my boss that I was bringing in banana bread on Monday, I thought he was going to jump for joy. He even requested I bring in butter for him. I don’t make banana bread or banana nut muffins often, but when I do I scold myself for not making them a weekly treat.
Do you love bananas? I do but they have to be just right. Yellow – maybe a tiny hint of green. No dark spots – maybe a teeny tiny one will do. And once they start turning brown and smelling, I just can’t handle it.
That’s when I start thinking about banana bread. Oh how I love the taste of banana nut muffins. Warm banana nut muffins with butter. Oh. My.
Most of the time though my bananas get chunked. For some reason the thought of yucky bananas in the freezer just makes me go yuck. I need to suck it up and live with it because I don’t want to be wasteful.
I already have a favorite Nutella Banana Nut Muffins on the blog that is swirled with Nutella but this one may be right up there with that one. This here banana bread from Tyler Florence worked amazingly. I cut the ingredients in half and it still made 10 regular size muffins. I’m telling you, you need to make this. Really.
Banana Nut Muffins Recipe
Serves 1 muffin
Perfectly light banana nut muffins make the perfect breakfast or anytime snack. The extra bite of crunch with the pecans take these over the top.
7 minPrep Time
17 minCook Time
24 minTotal Time
Save RecipeIngredients
- 1 c all purpose flour
- 3/4 tsp baking soda
- 1/4 tsp salt
- 2 overripe bananas
- 1/2 c brown sugar
- 6 Tbsp butter, melted
- 1 egg
- 1 tsp vanilla extract
- 1/2 c pecans, chopped
Instructions
- Preheat oven to 375 degrees.
- In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
- In a large mixing bowl, beat 1 banana and the sugar together with an electric mixer fitted with a whisk. Mix for about three minutes.
- Add in the melted butter, egg and vanilla extract. Beat until thoroughly combined.
- Slowly add in the flour mixture and mix until just combined.
- Mash the remaining banana into chunks and fold into the batter, along with the pecans.
- Spray a muffin tin generously with cooking spray. Bake for 16-18 minutes until a toothpick comes out clean. (A darker muffin tin will take less time to bake.)
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