My family is very inconsistent when it comes to banana consumption. Sometimes they eat they’ll eat 4 or 5 in a week. Then, other weeks it’s none and I’m stuck with bad bananas. Why can’t we all get on the same banana-eating page?
What do you do when your family has bailed on their banana-consuming duties? You make banana nut muffins! Also, with Mother’s Day right around the corner, I thought these could be a great breakfast for little hands to make (with some help). This recipe isn’t complicated and should take less than 30 minutes from start to finish. They’re also great the next day.
Banana Nut Muffins
- 2 cups flour
- 1½ tsp baking soda
- ½ tsp salt
- ½ tsp freshly ground nutmeg
- ¼ tsp ground mace
- 4 overripe bananas
- ¾ cup brown sugar
- ¾ cup (12 T or 1½ sticks unsalted butter) melted and cooled slightly
- 2 eggs
- 1 tsp vanilla extract or pure vanilla puree
- ½ cup pecans or walnuts, coarsely chopped
Preheat oven to 375˚ and line 2 muffin tins with cupcake liners or lightly butter to keep from sticking.
In a large bowl, combine the flour, baking soda, salt, nutmeg and mace. Set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. In the bowl of a stand mixer using the whisk attachment, mix the 2 remaining bananas with the brown sugar until well incorporated. 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. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Bake 18-20 minutes. Remove from oven and cool slightly before serving.