Banana Pecan Muffins
Mmmmm….nothing beats a warm muffin right from the oven! It was so cold in the house today that I decided to bake just to have the heat from the oven. All of us are muffin fanatics so any day I need to bake, muffins are a good thing to whip up. We (as always) had a few ripe bananas on the counter and I had a half a bag of chopped pecans open that I wanted to use up. Thus, banana pecan muffins!
This is an easy and quick recipe that does not have a ton of ingredients. Preheat your oven to 375°F and spray muffin tins with non-stick cooking spray. This recipe will make about 18 muffins.
1 1/2 sticks salted butter, melted
1 cup sugar
4 ripe bananas, peeled and then mashed
1 teaspoon vanilla extract
2 cups flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 packet instant Maple Brown Sugar oatmeal
In a large bowl, combine the melted butter (make sure it has cooled slightly), sugar, eggs, and vanilla. Combine well and then add the mashed bananas.
Next, mix in the flour, baking soda, and salt.
Fold in the nuts and the instant oatmeal packet. The oatmeal packet may seem strange, but it adds a little bit of texture to these muffins as well as a little maple and brown sugar flavor.
Spoon the batter into the muffin tins to fill them a little more than halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes.
Let cool before serving or storing – these freeze great! Just take a few out and defrost in the microwave.