|We like muffins. A lot. In case you couldn't tell. Awesome for breakfast, lunches, after school snacks, and freezing.|
They were fantastic! I made a tiny change or 2, but they were great just as written! (Go figure, I guess his career IS validated. So glad I could give him that validation...) My midgets loved them, and ate them constantly for a few days. I didn't even get the chance to freeze any!
Banana Nut Muffins
- 2 c. flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 or 4 overripe bananas
- 1 c. brown sugar
- 3/4 c. butter, melted and cooled
- 2 eggs
- 1 1/2 tsp. pure vanilla extract
- a few shakes of cinnamon
- 1/2 c. chopped pecans (you can omit if you want, but I wouldn't.)
- Preheat oven to 375 degrees. Line muffin tins, or spray tins with non-stick cooking spray.
- In a large bowl, sift together flour, baking soda, cinnamon and salt; set aside.
- Mash 1/2 of the bananas with a fork on a plate, so they still have a bit of texture. In a mixing bowl, (kitchen aid) using your wire whisk attachment, whip the remaining bananas and brown sugar together on high, as Tyler says "like you mean it", for about 3 minutes.
- Add the melted butter, eggs, vanilla and beat well, scraping down the sides if necessary.
- Mix in the dry ingredients in small batches just until incorporated.
- Fold in the nuts and the mashed bananas with a rubber spatula.
- Spoon the batter into the prepared muffin tins about 1/2 way full.
- Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let cool for a few minutes before turning the muffins out on a cooling rack. Serve warm or at room temperature.