Trent has loved banana nut muffins ever since we lived in the hotel. After the tornado, they were his breakfast of choice. Day after day the kids would go down to the large continental breakfast, Aliya would pick many items (few which she would eat), and aways need to go back for "just one more thing". Dylan would stick with his favorite of sausage, bacon, and eggs, and Trent, no matter what else he grabbed, always had a banana nut muffin on his plate. I have found a lot of banana nut muffins that taste just like banana bread but these have a different flavor to them and are much closer to the muffins he loved all those years ago. I was so excited to make them for him for his birthday and even more thrilled when he told me they turned out even better than he remembered!
Banana Nut Muffins
Ingredients
2 cups GF flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
and cooled
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons banana flavoring
1 cup pecans, chopped
Directions:
- Preheat oven to 375 degrees and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside.
- With an electric mixer fitted with a wire whisk, whip bananas, and sugar together for a good 3
- minutes.
- Add the melted butter, eggs, banana flavoring, and vanilla and beat well, scraping down the
- sides of the bowl once or twice.
- Mix in the dry ingredients just until incorporated.
- Fold in the nuts.
- Spoon the batter into the muffin tins to fill them about halfway (makes 12). Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes.
- Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
