Banana-Nut Muffins
Description
These moist banana-nut muffins are simple to make and have sweet, buttery pecans both in the batter and on top for extra crunch.
Ingredients
•
2 cups all-purpose flour
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1 tablespoon ground cinnamon
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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4 overripe bananas, divided
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1 cup chopped pecans, divided, or as needed
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2 cups brown sugar
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1/4 cup white sugar
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1 1/2 sticks unsalted butter, melted and cooled
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2 eggs
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1 teaspoon pure vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2
Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
3
Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
4
Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
5
Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
6
Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.