Wednesday, October 23, 2013

Banana pecan muffins

I believe there are fewer issues more divisive than whether you like nuts in your food.  Allergies aside, people have very strong feelings about nuts versus no nuts.  I'm firmly in favor of nuts in everything and I don't care who knows it!  Dave, on the other hand, is less fond of them.  He didn't seem to mind the pecans in these muffins so I call that a win.

I bought a bunch of bananas intending to make smoothies but then I got lazy during the week and the bananas were turning that lovely shade that signifies they should be baked with rather than eaten plain.  I like my bananas slightly underripe so the thought of an overly ripe banana as a snack is slightly upsetting.

These muffins were tasty and only slightly adapted from Tyler Florence's recipe.  I made half a batch and they fit perfectly in my mini muffin pan.


1 cup all-purpose flour
3/4 tsp baking soda
pinch salt
2 overripe bananas
1/2 cup brown sugar
1 1/4 sticks butter melted and cooled
1 egg
1 tsp vanilla extract
1/2 cup pecans, chopped

Preheat your oven to 375 and spray the ish out of your muffin pan with cooking spray.

Mash your bananas and combine with sugar.  Beat vigorously until well combined.  Add the butter, egg and vanilla and beat again.  Mix in flour, baking soda and salt until just combined.  Fold in the nuts with a spatula.  Scoop your batter into muffin cups and bake for 12ish minutes, until golden brown.

Adapted from Tyler Florence's Banana Nut Muffins

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