You’d think a girl like me who bakes all the time would have made banana nut muffins before. Not until this week, my friends. I guess I always make banana bread with our sketchy-looking bananas, but Mike requested banana nut muffins this time. In they went to his office, providing his coworkers with a classic breakfast treat.
I found this recipe at Celebrating Sweets and adapted it just a bit, using pecans and adding nutmeg. You could also use walnuts or chocolate chips as an alternative if you like, or a combination of the two. The interesting thing about this recipe is that it uses melted butter, rather than oil, giving a richer flavor.
Ingredients
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 8 tablespoons butter, melted and slightly cooled
- 2 cups mashed banana (about 4 medium bananas)
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup chopped pecans
For topping:
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- Dash of nutmeg
Preparation
Preheat oven to 350 degrees. Line muffin tins with paper liners; my batch yielded 20 muffins.
In a medium bowl, combine flour, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, whisk together melted butter and brown sugar, then add mashed bananas, vanilla, and eggs. Add dry ingredients to wet ingredients and stir to slightly combine, then mix in pecans, stirring just until no dry streaks remain.
Using a two-inch cookie scoop, scoop batter into muffin tins. Sprinkle with topping.
Bake for 14-17 minutes, until a cake tester comes out clean. Remove from oven, remove muffins from tins, and cool on a wire rack (or serve warm). Once muffins are cool, store in an airtight container at room temperature for up to 2 days.
Makes about 20 muffins.
amy bakes in the 'burgh 