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

  • 1
    Preheat oven to 400°F.
  • 2
    Generously butter a muffin pan with 2½-inch diameter cups, or use paper liners.
  • 3
    In a large bowl, whisk together flour, salt, sugar and baking powder; make a well in center of the dry mixture.
  • 4
    In a separate bowl, blend together eggs, milk, vanilla, butter and bananas.
  • 5
    Pour liquid mixture all at once into flour well. Stir just until dry ingredients are moistened.
  • 6
    Gently stir in ½ cup nuts. Do not over mix.
  • 7
    Fill muffin tins 2/3 full; top with a sprinkling of chopped pecans.
  • 8
    Bake 20-25 minutes or until tops are lightly browned.