
Breads
Banana Nut Muffins
These homemade muffins are a welcomed treat for those overly ripe bananas on your counter. They're refreshingly moist, and the chopped pecans give them a satisfying crunch.

Cook
25 minutes
Servings
12
Level
Easy
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- ½ cup sugar
- 2 teaspoons baking powder
- 2 eggs
- ½ cup milk
- 1 teaspoon vanilla
- 1/3 cup Challenge Butter (salted), melted and cooled
- 1 cup mashed very ripe bananas
- ½ cup + 1 Tablespoon coarsely chopped pecans
Directions
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1Preheat oven to 400°F.
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2Generously butter a muffin pan with 2½-inch diameter cups, or use paper liners.
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3In a large bowl, whisk together flour, salt, sugar and baking powder; make a well in center of the dry mixture.
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4In a separate bowl, blend together eggs, milk, vanilla, butter and bananas.
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5Pour liquid mixture all at once into flour well. Stir just until dry ingredients are moistened.
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6Gently stir in ½ cup nuts. Do not over mix.
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7Fill muffin tins 2/3 full; top with a sprinkling of chopped pecans.
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8Bake 20-25 minutes or until tops are lightly browned.