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.



Amy, what I do to increase the banana flavor in muffin recipes is to freeze my bananas then thaw them before using. Just toss the entire banana in the freezer, thaw them in the refrigerator overnight in a bowl, slice off the ends, and squeeze them out of the skins into a bowl. Drain off any liquid, then mash as usual. Also, if you want to increase the banana flavor in this recipe, double the banana and halve the milk (2 cups banana and 1 cup milk). See if that works for you. Good luck!