Banana nut muffin

Name: Banana nut muffin
Yield: 12 muffins
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 1/2 teaspoon baking soda; 1/2 teaspoon salt; 4 overripe banana; 1 cup brown sugar; 3/4 (1 1/2 stick) unsalted butter melted and coolded; 2 eggs; 1 teaspoon pure vanilla extract; 1/2 cups pecan, chopped

Ana @cook_2717466

Guam

Banana nut muffin

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Ingredients

12 muffins

2 cupsall purpose flour
1 1/2 teaspoonbaking soda
1/2 teaspoonsalt
4overripe banana
1 cupbrown sugar
3/4 (1 1/2 stick)unsalted butter melted and coolded
2eggs
1 teaspoonpure vanilla extract
1/2 cupspecan, chopped

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Steps

1

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
2

In a large bowl, combine the flour, baking soda, and salt; set aside.
3

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
4

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.
5

Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
6

Mix in the dry ingredients just until incorporated.
7

Fold in the nuts and the mashed bananas with a rubber spatula.
8

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.
9

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.9