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I’ll be honest. Sometimes I really struggle to manage the produce in my kitchen. In an effort to be more healthy, I have been making fruit smoothies and picked up a bunch of bananas to add to my frozen breakfast shakes. Before I knew it, the once green fruits were severely over ripened and nearly brown or black in some places. Instead of tossing them, as I’ve done countless times before, I decided to make something great! One morning I made my go-to Banana Nut Muffins. It’s always a good feeling when you make something delicious and avoid wasting food!

There are various recipes for muffins. I’ve tried to make a variety of them and this one is my favorite. I prefer to use pecans but I do enjoy walnuts on occasion. Growing up in the south, I would visit my grandparents home where they have this huge pecan tree. My grandfather and I would gather up the fallen nuts, then crack and enjoy them together. Because of this fond memory, I generally choose pecans. For those with an allergy to nuts, these little breakfast treats taste just as wonderful without!

Be sure after baking you store these in a proper container. I typically use a cake container but any Tupperware will do. Just make sure they are not exposed to air for extended periods of time, or they will turn into banana nut rocks! The muffins will last up to three or four days and are still moist. Each day that week, I started the morning off with the delicious taste of bananas and pecans. Whether you enjoy these on your own or share them with your family and friends, these muffins will definitely hit the spot. Start your mornings off right and avoid wasting food when you can turn it into something great!

Banana Nut Muffins

What You Need:DSC_0439.JPG

  • 3 or 4 large ripe bananas mashed
  • 3/4 cup granulated sugar
  • 1 egg beaten
  • 1/3 cup butter melted
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp. vanilla extract
  • 1/2 cup pecan halves chopped

Instructions:
Click here to Cook With Me!

  • Preheat oven to 350 degrees and prepare a 12 cup muffin tin with paper liners or baking spray.
  • In a small bowl combine flour, baking powder, baking soda, salt, and pecans.
  • In a large bowl, combine sugar and bananas.
  • Add in the egg and mix well.
  • Stir in the melted butter and vanilla, gradually.
  • Add the flour mixture into the wet mixture
  • Stir until just combined and stop – be sure to not over mix.
  • Fill the muffin tins and place into the oven.
  • Bake for 20 to 25 min in a standard muffin tin or 30-35 min using larger baking cups. The muffins will be done when a toothpick comes out clean when inserted into the center.
  • Serve and enjoy!

Cook With Me:

  • Preheat oven to 350 degrees and prepare a 12 cup muffin tin with paper liners or baking spray.
  • In a small bowl combine flour, baking powder, baking soda, salt, and pecans.DSC_0449.JPG
  • In a large bowl, combine sugar and bananas.DSC_0444.JPG
  • Add in the egg and mix well.DSC_0447.JPG
  • Stir in the melted butter and vanilla, gradually.DSC_0452.JPG
  • Add the flour mixture into the wet mixtureDSC_0454.JPG
  • Stir until just combined and stop – be sure to not over mix.
  • Fill the muffin tins and place into the oven.DSC_0455.JPG
  • Bake for 20 to 25 min in a standard muffin tin or 30-35 min using larger baking cups. The muffins will be done when a toothpick comes out clean when inserted into the center.DSC_0459.JPG
  • Serve and enjoy!DSC_0461.JPG

Inspired by this recipe.

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