I’m always on the look out for good recipes for overripe bananas–a fruit we can never seem to finish before they turn brown. I made these for brunch one weekend morning, and when served warm out of the oven & topped with softened butter, Collin nearly fell out of his chair from happiness. They are like mini, personal-sized banana breads and they are great for breakfast, brunch, a snack or even dessert.
If you’re one of those crazies who hates nuts in things, feel free to omit them. Or add in a few mini chocolate chips instead. Or a teaspoon of bourbon. What? You haven’t had bourbon banana bread? Friend, you’re missing out. I promise to share a recipe for that boozy masterpiece soon enough…
BANANA NUT MUFFINS
- Inspired by Genius Kitchen
- Yields: 9 large muffins
- 3 large, very ripe bananas, peeled
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter, melted
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 1/2 cups unbleached, all-purpose flour
- 1/2 cup chopped pecans or walnuts
- Optional: I topped each muffin with one whole walnut
- Serve with softened butter
- Preheat the oven to 375 degrees F. Spray a muffin pan well with non-stick spray or line it with cupcake liners.
- In the bowl of your standing mixer fitted with the paddle attachment, add your peeled bananas and mash them on medium speed for 30 seconds to 1 minute. Add in your sugar and egg and allow to mix for another 15 to 30 seconds until incorporated. Then pour in your melted butter and mix in well.
- In a separate large bowl, sift together the rest of the dry ingredients except the nuts (baking powder, baking soda, salt and flour). Add to the bowl of the standing mixer and turn on low speed until well-mixed for about 1 minute. Using a spatula, fold in the nuts.
- Divide the batter evenly into the prepared muffin tin (be generous and fill each one to the top). Top each muffin with a whole walnut (if using). Bake for 18-20 minutes until a toothpick inserted comes out clean. Allow to cool a few minutes before serving with softened butter. *Note: these are best served warm out of the oven. If serving later or the next day, just pop them in the microwave for a few minutes to warm them up before serving.