I love keeping fresh produce in the house, but there are times when it just doesn’t get eaten fast enough. That’s more often than not when you have picky eaters at home. Banana nut muffins are an easy and perfect way to make good use of bananas that are a little too ripe.
Banana Nut Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 4 overripe bananas
- 1 cup granulated sugar
- ½ cup unsalted butter melted and cooled
- 2 eggs room temperature
- 1 1/2 tsp vanilla extract
- ½ cup walnuts chopped
- Preheat oven to 375 degrees and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together, for about 3 minutes. Add the melted butter, eggs, and vanilla and beat well. Mix the dry ingredients until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins and fill them about 2/3 the way.
- Bake until a toothpick comes out clean, about 18 to minutes. Let cool and serve warm or at room temperature.