BA’s Best Banana Nut Muffins

Step 1/4

• oven
• muffin tin

Preheat your oven to 375 and lightly butter 2 muffin tins.

Step 2/4

• ⅓ cups All-purpose flour
• ¼ tsp baking soda
• ⅛ tsp Salt
• ⅛ cup brown sugar
• ⅛ cup Unsalted Butter (Melted and Cooled)
• ⅓ eggs
• ⅛ tsp Pure vanilla extract

• whisk
• bowl

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.

Step 3/4

• ⅔ Overripe Bananas
• ⅛ cup chopped pecans

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

Step 4/4

Bake until a toothpick stuck in the muffins comes out clean, 18-20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.