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Banana Nut Muffins

This recipe yields moist, flavorful banana nut muffins. It combines overripe bananas with brown sugar, butter, and pecans, baked until golden. The method emphasizes proper mixing techniques to ensure a tender crumb and rich taste, perfect for breakfast or a snack.
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Prep Time 7 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Breakfast
Cuisine American
Servings 12 people
Calories 3004.8 kcal

Equipment

  • 2 Muffin Tins
  • 1 Large Mixing Bowl
  • 1 Small Bowl
  • 1 Electric Mixer with wire whisk attachment
  • 1 Rubber Spatula

Ingredients
  

Main

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup brown sugar
  • 3/4 cup 1 1/2 sticks unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup pecans chopped

Instructions
 

  • Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  • 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. 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.
  • Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Notes

For optimal flavor and moisture, always use very overripe bananas with plenty of brown spots; their sweetness and aroma are crucial. When combining wet and dry ingredients, mix just until incorporated to avoid tough muffins. Overmixing develops gluten, leading to a dense texture. Ensure your melted butter is cooled before adding to the eggs, preventing them from scrambling. Gently folding in the mashed bananas and nuts helps maintain their texture and distribution. Do not overfill muffin cups to prevent overflow and ensure even baking.