How to Make Banana Nut Muffins

You can use those extra overripe bananas to make 12 mouth-watering muffins.

Difficulty: Easy

Instructions

Things You'll Need:

• 1/2 c. (1 stick) butter - softened
• 1 c. sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 2 large bananas, ripe - mashed
• 2 c. flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 c. buttermilk or plain yogurt
• 1/2 c. chopped walnuts or pecans
• Cooling Racks
• Muffin Pans
• Groceries
• Mixing Spatulas
• Vanilla Extract
• Paper Liners (optional)
• Electric Mixer
• Mixing bowls

1. Preheat oven to 400 degrees F and grease or line a 12-cup muffin pan.

2. 

   In a medium bowl with an electric mixer, combine butter and sugar. Beat at medium speed until light and fluffy.

3. 

   Add the eggs and vanilla and beat well, then add the bananas and beat until smooth.

4. Place flour, salt, baking powder and baking soda in another bowl and mix together.

5. 

   Add flour mixture and buttermilk to egg mixture and beat briefly - just until dry ingredients are moistened. Do not overmix - it's OK if batter is lumpy. Stir in nuts.

6. 

   Spoon batter into prepared pan, so that each cup is about 2/3 full.

7. Bake 15 to 18 minutes at 400 degrees F., or until the muffins are golden-brown and pebbly on top and are firm to the touch.

8. Cool muffins for a few minutes in the pans, then wrap in a towel to serve warm, or let cool completely on wire racks.

Tips & Warnings

• Make sure the bananas are very ripe and soft.
• If batter does not fill all the muffin cups, fill the empty ones about halfway with water.
• Try using half whole-wheat flour for a heartier muffin.

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[Rockney]

on 11/30/2008 Yummy!!

on 2/12/2007 Overline your tins with foil before putting in the batter. Crunch the edges to save cooking space. Bake. Cool in the foil. Fold up like a gift and label. Give now or freeze for holiday gift-giving!

on 11/22/2005 If you're using non-stick spray (like Pam) to grease the pan, make sure you only spray the insides of the cups. If you spray the outside edges, the muffins will not hold their shape very well. THIS MAKES A LOT OF DIFFERENCE.

on 11/22/2005 I never use an electric mixer for muffins. A wooden spoon works fine and keeps you from overbeating the batter.

on 11/22/2005 Try using a bundt muffin pan. when they are done serve with the little hole filled with chopped strawberries. It is wonderfull