About 3 weeks ago, my husband and I traveled back east to help our daughter move across the country. One morning she made banana cake for breakfast. (she was trying to use up ingredients from her pantry) She said “it’s actually a muffin recipe. You’ll love it you’re nut people”. It was delicious! And if you love Pecans, you’ll love these Banana Nut Muffins, because they’re loaded with them.

I had purchased some very green bananas forgetting that they don’t really turn yellow as the ripen on the counter. So, well you guessed they went too far. So I called my daughter for the recipe, which she found on the internet. Thank you “The Busy Baker”.

Recipe

3 large ripe bananas, mashed (I used 5 small ones)

3/4 cup white sugar

1 large egg

1/3 cup oil

1 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 tsp baking soda

3/4 tsp cinnamon

1/4 tsp nutmeg

3/4 cup chopped pecans

Topping

3/4 cup chopped pecans

2 heaping tbsp brown sugar

1 tablespoon melted butter, cooled

Instructions

Prepare muffin tins with cupcake papers or greasing. For me this recipe made 16 muffins.

In a large mixing bowl, mix together mashed bananas, sugar and egg until well blended. In another bowl whisk flour, baking powder, baking soda, salt and spices together. Stir chopped nuts into dry ingredients. Add dry mixture to banana mixture just until blended( no streaks of flour).

In a small bowl make the topping. Stir together chopped nuts, brown sugar and cooled butter together.

Scoop batter into prepared muffin tins. Evenly divide and cover batter with topping mixture.

Bake 350 degrees for 20-23 minutes. Cool in pan 3-5 minutes then remove to rake.

Make them for breakfast, after school snacks or hey, just anytime. Soooo, yummy! Enjoy.