Name: Banana-Nut Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: All-purpose flour - 2 cups; Ground cinnamon - 1 tablespoon; Baking powder - 1 ½ teaspoons; Baking soda - ½ teaspoon; Salt - ½ teaspoon; Overripe bananas, divided - 4; Chopped pecans, divided, or as needed - 1 cup; Brown sugar - 2 cups; White sugar - ¼ cup; Unsalted butter, melted and cooled - 1 ½ sticks; Eggs - 2; Pure vanilla extract - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Banana-Nut Muffins

1. All-purpose flour - 2 cups

2. Ground cinnamon - 1 tablespoon

3. Baking powder - 1 ½ teaspoons

4. Baking soda - ½ teaspoon

5. Salt - ½ teaspoon

6. Overripe bananas, divided - 4

7. Chopped pecans, divided, or as needed - 1 cup

8. Brown sugar - 2 cups

9. White sugar - ¼ cup

10. Unsalted butter, melted and cooled - 1 ½ sticks

11. Eggs - 2

12. Pure vanilla extract - 1 teaspoon

How to cook deliciously - Banana-Nut Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

2. Stage

Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.

3. Stage

Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.

4. Stage

Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.

5. Stage

Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.

6. Stage

Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.