Banana Nut Muffins

Photo by Helen (#1) C.
Adapted from community.qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from community.qvc.com

Ingredients

  • 1/2

    cup butter or margarine, softened

  • 1

    cup sugar

  • 2

    large eggs

  • 2

    large ripe bananas, mashed

  • 2

    cups flour

  • 1

    teapsoon salt

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1

    cup buttermilk

  • 1/2

    cup chopped pecans

  • 1

    teaspoon vanilla

Directions

Preheat oven to 400 F. Grease 12 standard-size muffin pan cups or use paper liners Beat together butter and sugar at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in bananas until smooth. Mix together flour, salt, baking powder and baking soda. Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not overmix butter; it should not be completely smooth. Spoon batter into prepared pan, filling two-thirds full. Bake until lightly golden, 15-18 minutes. ( I use the large sized muffins tins that has only 6 large cups) Transfer muffin pan cups to wire rack to cool slightly. Turn out onto rack. Serve warm. Buttermilk substitute: 1 Tbsp vinegar plus enough milk to equal 1 cup

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