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
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup 1 1/2 sticks unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- 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.
- 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.
- 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.
Notes
