My son and I decided to bake some banana and pecan muffins together. It took only minutes for my son to mix together all of the ingredients and place the muffins into the oven. The house smelled amazing while they were baking and they tasted fantastic slathered with butter. My daughter was thrilled to come home from school to these warm muffins fresh from the oven. My son was very proud of his creation and I was happy to get rid of my over ripe bananas – a win win situation!Banana and Pecan Muffins: Recipe and photos by For the Love of Cooking.net
- ½ cup of butter, softened
- ¾ cup of brown sugar
- 2 eggs
- 3 overripe bananas
- 1 tsp vanilla
- 2 cups of flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp fresh nutmeg, grated
- ½ cup of pecan pieces
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.
In a separate bowl, combine the flour, baking soda, cinnamon, salt, and fresh nutmeg together, mix well. Add the flour mixture to the banana mixture and stir until just combined. Add the pecans and gently mix them into the batter.
Spoon the batter evenly into each muffin tin. Place into the oven and bake 18-20 minutes or until a tester inserted into the center comes out clean.
Let the muffins cool on a rack. Slather with butter and enjoy!
Click here for a printable version of this recipe – For the Love of Cooking.net