Banana Nut Muffins

By SAEB

from Diamond Nuts: www.diamondnuts.com/recipe/banana-nut-muffins/

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 overripe bananas
• 1 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cups Diamond of California® chopped pecans

Details

Servings 12
Adapted from diamondnuts.com

Preparation

Step 1

Preheat oven to 375°. Lightly grease 12 muffin cups, or line with papers. (This recipe makes large muffins, if desired use two pans, filling every other cup so muffins don’t touch as they bake).
Combine flour, baking soda, and salt in a large bowl and set aside. Lightly mash two bananas in a small bowl with a fork to retain texture. Whip the remaining 2 bananas and sugar together for 3 minutes using an electric mixer fitted with a wire whisk. Add in the eggs, vanilla and melted butter, scraping down the sides a couple times as you go. Mix in the dry ingredients until incorporated. Fold in the pecans and mashed banana using a rubber spatula. Divide batter between muffin cups then tap the tins on the counter to expel any air bubbles.
Bake about 18-20 minutes, or until toothpick comes out clean. Let cool for 5-10 minutes before turning the muffins out. Serve warm or at room temperature.