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BA’s Best Banana Nut Muffins

Too few ratings

“This recipe is BA’s best banana nut muffin recipe ever! So moist, sweet, tasty with yummy chunks of nuts and bananas in the muffins. So good!”

Difficulty

Easy 👌
7
min.
Preparation
20
min.
Baking
1
min.
Resting

Ingredients

Pieces:-12+
2 cups All-purpose flour
1½ tsp baking soda
½ tsp Salt
Overripe Bananas
1 cup brown sugar
¾ cup Unsalted Butter (Melted and Cooled)
eggs
1 tsp Pure vanilla extract
½ cup chopped pecans

Utensils

  • oven
  • muffin tin
  • whisk
  • bowl
  • Step 1/4

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

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

  • Step 2/4

    • 2 cups All-purpose flour
    • 1½ tsp baking soda
    • ½ tsp Salt
    • 1 cup brown sugar
    • ¾ cup Unsalted Butter (Melted and Cooled)
    • eggs
    • 1 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

    • Overripe Bananas
    • ½ 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.

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