Ingredients
- 1/2 Cup Butter, Softened
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 Large Bananas, Mashed
- 2 Cups All Purpose Flour
- 1 Tsp. Salt
- 1 Tsp. Baking Powder
- 1/2 Tsp. Baking Soda
- 1 Cup Low-Fat Vanilla Yogurt
- 1/2 Cup Pecans, Toasted & Chopped
- 1 Tsp. Vanilla Extract
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Banana-Nut Muffins
Time: 10 minutes prep, 18 minutes cook
Servings: 12
Directions
- Preheat oven to 400°F. Grease 12 standard size muffin pan cups or use paper liners.
- Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
- Mix together flour, salt, baking powder and baking soda.
- Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
- Stir in nuts and vanilla. Do not over mix batter; it should not be completely smooth.
- Spoon batter into prepared pan, filling two-thirds full. Bake until light golden brown, 15 - 18 minutes. Transfer muffin pan cups to a wire rack to cool slightly. Turn out onto rack. Serve warm.
- Tip #1: When adding liquid to flour mixture, stir only until dry ingredients are moistened. If you do not have sufficient batter to fill every muffin cup, fill empty cups halfway with water so pan doesn't warp.
- Tip #2: To test freshness of baking powder, mix 1 teaspoon of baking powder with 1/3 cup hot water; if mixture does not foam, the powder is stale and should not be used.
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Summary
Use ripe bananas and you'll be pleasantly surprised with extra-sweet, moist wholesome muffins.
I found chocolate, banana and peanut butter go well together. Occasionally, I add a pleasant surprise before baking, Mini-Reese's Peanut Butter Cups. Gently insert one into the center of each muffin, omit the chopped pecans.
