Banana-Nut Muffins
Today’s recipe is from Great American Home Baking Card #6. Easy, fast, tasty. Easy to make with 10 minutes prep time and quick to bake in just 15-18 minutes. These banana-nut muffins are moist and tasty. Buttermilk makes the bread moist and pecans add a sweet taste. (If you don’t have buttermilk, make it by adding 1 Tablespoon of Organic apple cider vinegar to 1 Cup of Organic whole milk.) Buttermilk not only adds moistness, but also has probiotics which aid in digestion. Great for breakfast on the go! Also, makes a great lunch box treat! This recipe is a keeper!!
Yields: 1 dozen
Ingredients
- 1/2 cup (1 stick) butter or margarine, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 large ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees F. Grease 12 standard size muffin pan cups or use paper liners.
- Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth.
- Mix together flour, salt, baking powder, and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
- Stir in nuts and vanilla. Do not overmix batter; it should not be completely smooth. Spoon batter into prepared pan, filling two-thirds full.
- Bake until lightly golden, 15 to 18 minutes. Transfer muffin-pan cups to a wire rack to cool
- Preparation time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes