BANANA-NUT MUFFINS.

These are a go-to muffin in our house. They are very moist and dense and after many peeled bananas later have finally been perfected.

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make & bake time - 45 minutes.

makes 12 standard muffins 0r 6 jumbo muffins.

- ingredients -

• 3 ripe bananas, mashed

• 1/2 stick butter, melted and cooled slightly

• 1 egg

• 1/3 C. brown sugar

• 1/3 C. sugar

• 2 tsp. vanilla

• 1/4 C. milk of choice*

• 1 1/2 C. flour of choice*

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 2 tsp. ground cinnamon

• 1 C. chopped pecans (optional)

- method -

• Preheat your oven to 350°. Line or oil your muffin tin of choice.

• In a large bowl mash the bananas, then add melted butter, egg, both sugars, vanilla extract, and milk. Whisk together until fully combined.

• Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until combined.

• Scoop the batter into prepped muffin tins until 3/4 full.

• Top with chopped nuts.

• Bake for 28-32 minutes.

  Enjoy with a hot cup of coffee or cold milk. 

  - baker’s notes -

• I prefer oat or almond milk in this recipe and use gluten free or an all purpose flour. 

• You can sub out the pecans for any preference of nut, chocolate chips, or oats. These are also delightful with nothing on the top and just a quick swipe of butter. 

recipe by : sara kathryn saty

arise bakehouse