Preheat oven to 400°F. Generously butter a muffin pan with 2½-inch diameter cups, or use paper liners.

In a large bowl, whisk together flour, salt, sugar and baking powder; make a well in center of the dry mixture.

In a separate bowl, blend together eggs, milk, vanilla, butter and bananas.

Pour liquid mixture all at once into flour well. Stir just until dry ingredients are moistened. Gently stir in ½ cup nuts. Do not over mix.

Fill muffin tins 2/3 full; top with a sprinkling of chopped pecans. Bake 20-25 minutes or until tops are lightly browned.

Yield: 12 muffins

Source: Challenge Package recipe developed by Challenge Home Economist. Recipe for package and picture print ad for Challenge Butter product family.