Recipe: Banana Nut Muffins

Yield:  ~10 muffins
Oven temp:  375 F, 190 C
Baking Time:  20 to 25 minutes

Dry mixture:
1 1/2 cup All-purpose flour
1/2 tsp salt
3/4 cup pecan pieces

Moist mixture:
1/2 cup butter
1/3-1/2 cup granulated sugar (this is to taste, in essence)
1 large egg
1 cup mashed bananas (~3 med bananas, and this doesn’t need to be exact to 1 c)
1 tbsp hot water
1 tsp baking soda

  • Preheat over to 375 F and prepare 10 muffin cups (I usually spray w/ cooking spray and fill empty cups with water to prevent tray bending and ensure even temperature during cooking)
  • Combine dry mixture in large bowl
  • Melt butter and mix in sugar (or you can not melt butter and cream these together, but I’m lazy)
  • add egg and mix well (i.e. whisk the egg briefly with fork and then mix it into rest of mixture; or if you used beaters for the previous step, use them here, too)
  • add mashed bananas and mix well (or use beaters)
  • dissolve baking soda into the hot water and immediately add to the moist mixture
  • add moist mixture to dry mixture all at once.  Stir until batter is blended but still lumpy
  • Fill muffin cups ~ 2/3 full
  • Bake 20-25 minutes until golden brown

Let cool enough that you don’t burn your tongue and enjoy!


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