banana nut muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

1. Preheat oven to 350 degrees F and lightly butter 2 muffin tins

2. In  a large bowl, combine the flour, baking soda, and salt; set aside.

3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

4. With an electric mixer fitted with a wire wisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.

5. Add the melted butter, eggs and vanilla and beat well, scraping down the sides of the bowl once or twice.

6. Mix in the dry ingredients just until incorporated.

7. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins and fill them about halfway. Give them a tap on the counter to get any bubbles out.

8. 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.


Prep: 10 min
Cook: 20 min
Servings: 12 (large muffins) or 24 (small)

* Recipe Courtesy of Tyler Florence