Banana Nut Muffins

These homemade muffins are a welcomed treat for those overly ripe bananas on your counter. They're refreshingly moist, and the chopped pecans give them a satisfying crunch.

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Banana Nut Muffins
  1. 1¾ cups all-purpose flour
  2. ½ teaspoon salt
  3. ½ cup sugar
  4. 2 teaspoons baking powder
  5. 2 eggs
  6. ½ cup milk
  7. 1 teaspoon vanilla
  8. 1/3 cup Challenge Butter (salted), melted and cooled
  9. 1 cup mashed very ripe bananas
  10. ½ cup + 1 Tablespoon coarsely chopped pecans
  1. 1

    Preheat oven to 400°F.

  2. 2

    Generously butter a muffin pan with 2½-inch diameter cups, or use paper liners.

  3. 3

    In a large bowl, whisk together flour, salt, sugar and baking powder; make a well in center of the dry mixture.

  4. 4

    In a separate bowl, blend together eggs, milk, vanilla, butter and bananas.

  5. 5

    Pour liquid mixture all at once into flour well. Stir just until dry ingredients are moistened.

  6. 6

    Gently stir in ½ cup nuts. Do not over mix.

  7. 7

    Fill muffin tins 2/3 full; top with a sprinkling of chopped pecans.

  8. 8

    Bake 20-25 minutes or until tops are lightly browned.

Source: Challenge Home Economist


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I thought these lacked banana flavor. I wanted them to be more like banana bread with a strong flavor, but were very bland. I want my muffin calories to be well worth it.



I liked these. I agree, these aren't like banana bread. There is a subtle banana and nut flavor. All in all a tasty muffin.