Sometimes a recipe comes along that is so good, people ask for it as a gift. This is the story of these muffins. I was looking for a banana nut muffin recipe because I had some bananas that were turning black and were begging to be used. Now, I'm not the biggest fan of banana nut bread or muffins. I prefer straight bananas but my best friend Erin is the exact opposite and I knew my parents loved banana nut things (what about Ryan? He hates bananas). So I knew if I made them, they would be eaten. I made the muffins and my dad fell in love with them. He loved them so much that when I asked him what he wanted for father's day, he said, "I want those banana muffins you made a couple of weeks ago." So that's what I did!
Banana Nut Muffins
(recipe courtesy of King Arthur Flour Whole Grain Baking cookbook)
1/2 c. Butter, melted
1/2 c. Brown Sugar (I use light but you can use dark if that's all you have)
3/4 tsp. Baking Soda
3/4 tsp. Pumpkin Pie Spice (no PPS? Use 1/4 tsp. nutmeg and 1/2 tsp. cinnamon)
1 tsp. Vanilla Extract (Neilson-Massey Vanilla Bean Paste)
3 Ripened Bananas
1/4 c. Honey
2 Eggs (or 1/2 c. Egg Beaters)
2 c. Whole Wheat Flour (or White Whole Wheat or All-Purpose) (KAF)
1/2 c. Chopped Walnuts or Pecans
Preheat oven to 350 and grease a 12 cup muffin tin.
Beat together the butter, brown sugar, baking soda, spices, and vanilla in a bowl until smooth.
Add the honey and eggs, beating until smooth.
Peel the bananas and place into the bowl. Using a potato masher, mash the bananas into the mixture (you can make it as lumpy or smooth as you like).
Add in the flour, stir to combine.
Lastly, add the walnuts/pecans and mix.
Pour the batter evenly into your muffin tin (I like using a 1/4 c. measuring cup so I know how much is going into each tin).
Bake the muffins for 23 to 28 minutes or until a cake tester comes out clean.
Remove them from the oven and allow them to cool for a couple of minutes and then move the muffins to a rack to cool.
Want to make Banana-Chocolate Chip Muffins? Add 1/2 c. chocolate chips instead of the 1/2 c. nuts.
Want bread instead of muffins? Follow the directions only instead of adding to greased muffin tin, you'll add the batter to a greased 9x5 inch loaf pan and bake for 50 minutes. After 50 minutes, cover the bread lightly with foil and cook an additional 10 minutes. Allow to cool for 10 minutes before removing the bread from the pan and allowing it to finish cooling on a wire rack.