Since I have a toddler in the house, I pretty much always have at least one bunch of bananas in the house. We go through them so quickly that they don’t often get ripe enough to make banana bread with, but I set a few aside a few weeks ago so we could make Tyler Florence’s Banana Nut Muffins.
Half of the bananas are mashed with a fork to add texture to these tender, fluffy muffins. Chopped pecans give them a nice bit of crunch.
These muffins were a big hit – perfect for breakfast
and or dessert.
This recipe will dirty a lot of dishes, but it’s pretty easy to put together. My son was really excited to help make these muffins.
One note – the yield on this says 12, but the recipe instructs you to grease 2 muffin tins. We got 19 muffins out of this recipe.
Banana Nut Muffins
Total Time: 27 min
Prep: 7 min
Cook: 20 min
Yield: 12 muffins (see my note above)
2 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
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Big Flavors Rating: 4 Stars