Description
Deliciously moist muffins bursting with banana flavor and crunchy pecans, perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease your muffin tin or line with muffin liners.
- Mash the ripe bananas in a mixing bowl until smooth.
- Add the melted butter and mix well.
- Stir in the baking soda and a pinch of salt.
- Add sugar, beaten egg, and vanilla extract; mix until well combined.
- Gently fold in the flour until just combined.
- Add the chopped pecans and fold in gently.
- Pour batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American