Few things scream "Good morning!" like a freshly baked banana nut muffin. This simple recipe uses one bowl and needs no equipment other than a spatula... and a potato masher.
Things You'll Need
4 very ripe bananas
1 egg
1/4 cup unsalted butter, melted
1 1/2 cups flour
3/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts
Getting Started
Preheat the oven to 350 degrees, F.
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Coat a 12-cup muffin tin with non-stick spray or use a paper towel with a little butter to rub inside each cup.
Peel the bananas and place them in a large mixing bowl. Use a potato masher to smash the bananas into mush. (A fork would also work for this job, taking a few more minutes.)
Add Other Ingredients
Add the melted butter and egg to the banana mixture, stirring to incorporate. If using the microwave to melt, cook in 15 second intervals.
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In goes the brown sugar. Stir again.
Moving fairly quickly, add the flour, baking soda, cinnamon and salt, and then give the whole batter a good stir.
Add the Nuts
Half a cup of nuts gets incorporated at the end of the mixing process. Pecans work beautifully but walnuts are a good choice too.
Stir until just incorporated. Avoid over-mixing and the muffins will come out fluffy.
Fill the Pan and Bake
Use a 1/4-cup measuring cup to dole out the batter into your prepared muffin pan. A silicone spatula is a great tool for scooping out all the batter. Muffins should be nearly filled to the top.
Tip
An ice cream scoop would also be a smart tool for this job.
Sprinkle just a bit of brown sugar on the tops of each muffin.
Bake at 350 degrees F. for 20 minutes.
Allow to cool on a wire rack and store inside an airtight container in the fridge. Or freeze in a zip-lock bag for an instant breakfast on demand.
