My friend decided to invite some friends over to her condo for Sunday Brunch, so, I kindly offered to make muffins.  I had actually forgotten about offering to make them due to my cold that never seems to want to go away – it is making my mind very fuzzy. 

My cold… more specifically my ongoing, never quite wants to completely go away, persistent cold who I have now named Pierre, as I think my cold is a he, with a French accent and like a bad boyfriend he won’t leave.  I wake up in the mornings and my cold, Pierre, whispers to me “bonjoir mon ami, I am back, did you miss me?  You thought I had gone for good, but no, I am back and I want you more than ever!”  I don’t like Pierre!  He really wont leave no matter how much I try to get rid of him with NyQuil and DayQuil and Alka Selzter and anything else I can find to make Pierre disappear. Nothing is working!

So, I went to bed early last night and woke up early this morning.   Pierre was still hanging around.  I decided to ignore him and go through my baking cupboard to see what I could make.  I had some bananas I needed to use so I thought, ahhhh yes, Banana Nut Muffins.  

In order to make Banana Nut Muffins early in the early morning, coffee is a must and Barry Manilow singing “I can’t smile without you” in the background is optional :).  But, come on Barry and muffins just seen to go together! 

Banana Nut Muffins
Serves 20
An easy, fabulous way to use use overripe bananas.
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Total Time
45 min
Total Time
45 min
  1. 2 cups all-purpose flour
  2. 1 1/2 teaspoons baking soda
  3. 1/2 teaspoon salt
  4. 4 overripe bananas
  5. 1 cup brown sugar
  6. 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  7. 2 eggs
  8. 1 teaspoon pure vanilla extract
  9. 1/2 cup pecans, chopped
  1. Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
  2. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.
  3. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  4. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
Adapted from the Food Network - 5 Star rating
Adapted from the Food Network - 5 Star rating
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