How to Make Banana Nut Muffins

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

Instructions

Difficulty: Easy

Things You’ll Need:

• Cooling Racks
• Muffin Pans
• Groceries
• Mixing Spatulas
• Vanilla Extract
• Paper Liners (optional)
• Electric Mixer
• Mixing bowls
• 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

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.