It’s been a few weeks since I last shared a banana recipe– lately I’ve been freezing my bananas before they get ridiculously ripe so I can add them to my smoothies. But this weekend I was really in the mood for some perfect, moist, banana nut muffins 🙂
You will need:
3 or 4 ripe bananas (I used 4, which made my muffins VERY moist)
1/3 cup melted unsalted butter
1 cup sugar
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1 1/2 cups all-purpose flour
3/4 cup chopped pecans (or whatever nut you prefer), plus some whole pecans for garnish
I bypassed chocolate chips this week, but needless to say, they’d be a totally delicious addition!
Pre-heat your oven to 350. Since this dough is really easy to combine, it’s safe to literally just throw all the ingredients in a bowl and mix them together until they’re fully combined. In a prepared muffin pan (lined with papers or sprayed well,) fill each well 3/4 full. Place a full pecan in the center for garnish. Bake for about 10-15 minutes, until beginning to get golden brown on the top.
Such a simple recipe for a perfect morning (or afternoon, or evening…) treat!