I don’t know about you, but I like my bananas with pecans. It’s not to say I don’t like walnuts, I have a great recipe for walnut pie in which no other nut will do. But when it comes to bananas and nuts in my baked goods, it’s got to be pecans. They even sound better together. Say banana pecan muffin, now say banana walnut muffin. You see what I mean? They’re meant to be.
Makes 12 Medium Muffins
As organic as you can:
1 1/2 cup all-purpose flour
3/4 cup sugar (rounded)
1 cup chopped pecans
1 1/2 tsp baking soda
1/4 tsp salt
1/2 c sunflower oil (you can use canola or veg)
1 large egg
1 tsp vanilla
3 ripe bananas (medium) mashed
3 tbsp milk
Preheat the oven to 375°. Grease a standard 12 cup muffin tin, and set aside. In a bowl stir together the flour, sugar, pecans, baking soda, and salt. In a separate bowl, mix the oil, egg, mashed bananas, vanilla, and milk. Then add the dry ingredients into the banana mixture and stir just until it is all wet and mixed together.
Scoop the batter into each muffin tin about 3/4 of the way full (and unofficially, if you have any extra batter, continue to dollop it on the top of each muffin cup until it’s gone- just try to keep them even).
Bake for about 20 to 25 minutes, until a toothpick, when poked into a center muffin, comes out clean. Let them cool (on a metal rack if you have one) for about five minutes. Then remove the muffins and serve or save for later. Enjoy!
Side note: We almost always have bananas going bad in our house so this recipe is a great way to use them up. However, we rarely have buttermilk; but, if you do please feel free to substitute the buttermilk for milk… You just might like it