Banana Pecan Muffins

Some of my readers probably have noticed that I love baked goods with bananas. And I could not help myself but wanting to try this variation from Tyler Florence when I saw him making it. His recipe calls for half of the bananas used to be whipped into a cream-like consistency which I have not seen before, and it also has pretty simple ingredients that I readily have available in my pantry. My verdict? Wow! I loved this so much that I had been making this at least once a month since I discovered it earlier this year. These muffins are moist, full of banana flavors and I enjoyed the pecans variation as well instead of the regular walnut. What I love the most about this recipe is that not only that it’s delicious, it is fail-proof, easy (I can even memorize all of the ingredients and directions), and is still pretty forgiving in terms of flavors when I decided to substitute the all-purpose flour for white wheat flour and half of the butter with apple sauce. What else can you ask?

Still got some bananas leftover? Here are some other recipes I have tried and enjoyed using bananas:
Banana Bread, Easy
Banana Bread, Flour Bakery Famous
Banana Bread, Kona Inn
Banana Crunch Muffins

Ingredients
2 cups all-purpose flour (I used white wheat 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 (I substituted apple sauce for 1/2 of the butter)
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Directions
Preheat oven to 375 degrees F and lightly butter 2 muffin tins (of six muffins).

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.

Yield: 12 muffins

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3 Responses to Banana Pecan Muffins

  1. Mollie says:

    Wow, how interesting with the melted butter. I’ll have to give this one a try!

  2. Lisa says:

    What a great way for using up leftover bananas. They look delicious.

  3. […] they are moist, perfectly sweet and not too bad on the healthy spectrum. This was adapted from Blissfully Delicious. She credits Tyler Florence for the idea of creaming the bananas. I have to say I think this may […]

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