Muffins are a regular part of our weekend breakfasts because they are super quick and easy. They’re certainly at their best after just baking but are also great to have throughout the week for breakfast on the go. Since there are only two of us in our house, there are always plenty left over…well, if hubby doesn’t eat 5 in one sitting! But that’s another story :)
Bananas seem to get old so quickly since they typically are sitting out at room temperature. Unlike other fruit, you don’t typically store them in the fridge to slow the ripening process. However, bananas are at their BEST for cooking when they are brown and typically past the point where people enjoy just peeling and eating. Some people may be turned off by how quickly they go bad but it’s just motivation for me. In my house, it means one of two things: banana bread or banana nut muffins. This time, it was muffins…and let me tell you, they were AMAZING!
Banana Nut Muffins
¼ c butter, softened
½ c sugar
¾ c mashed ripe banana (about 2 bananas)
½ tsp vanilla extract
1 c all-purpose flour
¾ tsp baking powder
¼ tsp salt
1/8 tsp baking soda
1/8 tsp ground cinnamon
¼ c chopped pecans or walnuts
Preheat oven to 350F. Spray bottom of 6-muffin cups in a muffin pan with cooking spray or use paper liners. Note: If using a 12-cup pan, use the middle 6 cups to ensure even cooking.
In a small bowl, cream butter and sugar. Beat in the egg, banana, and vanilla. Combine the flour, baking powder, salt, baking soda, and cinnamon. Add to creamed mixture just until moistened. Fold in nuts.
Use an ice cream scoop to spoon mixture into muffin cups until they are each about 2/3 full with batter. Bake at 350F for 18-22 mins or until a toothpick inserted in the center of a muffin comes out clean. Cool slightly before removing from pan and serve warm.
When I have the choice of walnuts or pecans, I typically go with pecans because they are one of my favorite nuts. It’s a personal preference but I feel they have so much more flavor and more to offer your palate than walnuts. They have a subtle sweetness that I love.
Tip: The measurements in this recipe make everything super easy to double or triple so make as many as you want!
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