I can’t stand eating bananas once they’ve started to get spots on them. And since I was raised to not waste food, and to always make the most of what you’ve got, I found a simple Banana Nut Muffin recipe and with a little tweaking, it is my now my default Sunday afternoon baking project. Keeping me from wasting bananas and providing Andy and myself with a convenient Monday morning breakfast on the go.
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 3/4 cup Splenda
- 1 egg, beaten
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cup of flour
- 1 cup chopped pecans (optional)
Preheat oven to 350 degrees and arrange the baking cups in a muffin pan.
Mash the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl, combine the flour, bananas, butter, eggs, baking soda, cinnamon, nutmeg, sugar, and vanilla extract. Thoroughly combine ingredients with wooden spoon, making sure to scrape sides and the bottom of the bowl. Fold in the chopped pecans with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.
Bake for 18-20 minutes or until the muffins turn brown. Makes 18 regular muffins
Hope you enjoy!
Picture and original recipe from here