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    Home » Recipes » Breakfast & Brunch Recipes

    Tyler Florence's Banana Nut Muffins

    Modified: Mar 26, 2018 · Published: Nov 21, 2014 by Ashley

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    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.

    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.

    Tyler Florence's Banana Nut Muffins

    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.

    Baking a batch of @tylerflorence's Banana Nut #Muffins with my little guy this afternoon. He's getting pretty good at this kitchen thing!! #recipe via @foodnetwork

    A photo posted by Ashley Covelli (@bigflavors) on Nov 11, 2014 at 11:14am PST

    Banana Nut Muffins
    Tyler Florence

    Total Time: 27 min
    Prep: 7 min
    Cook: 20 min
    Yield: 12 muffins (see my note above)

    2 cups all-purpose flour
    1 ½ teaspoons baking soda
    ½ teaspoon salt
    4 overripe bananas
    1 cup brown sugar
    ¾ cup (1 ½ sticks) unsalted butter, melted and cooled
    2 eggs
    1 teaspoon pure vanilla extract
    ½ 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

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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