These brown sugar-banana muffins are so yummy, it'll be hard to eat just one!
1/2 cup butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 cup mashed ripe bananas (about 2 large)
1/4 cup buttermilk
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup toasted chopped pecans
How to Make It
Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together mashed bananas, buttermilk, and vanilla. Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. (Do not overbeat.) Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool 10 minutes on wire racks.
Tip: If you don't have buttermilk, stir 3/4 tsp. lemon juice or vinegar into 1/4 cup milk.
Bananas get softer and sweeter as they ripen. Make sure yours are ripe enough (almost black) for these luscious treats. We use a mixer here to achieve a more cakelike, even texture.
I don't know why some had problems with these muffins; we found them full of flavor and very moist. After they have completely cooled and are stored, simply heat in microwave for about 10 seconds to bring them back to just baked condition. If frozen, slowly thaw in microwave and then slightly heat. They are wonderful and I make them all the time.
LOVE this recipe, it was hard to stop after 1 muffin! I did alter it a bit, though, using just 1 c flour (I use whole wheat or quinoa flour) and adding 1 c oats and 1/4 c ground flaxseed. Instead of the sugar I used just under 2/3 c agave nectar and cut out the buttermilk (I use less sugar than suggested, so to keep proportions the same I added a couple tbsp almond milk- using agave requires cutting down the liquids in the recipe). I also used toasted walnuts instead of pecans. I have made it in the past as indicated (except with 1/2c sugar, I never like to use all the sugar they suggest in recipes) with great results, too, but have been playing around with healthier recipes. Hope these suggestions are helpful to anyone else interested in tweaking it! :) (NOTE: next time I'll use even less agave nectar, they're GREAT this way but I think they'll be fine if they're a little less sweet, too. I may add wheat germ, too!)
Awesome! I did not have any eggs, but I did have liquid egg whites, so I used those instead. They turned out really good! I also used walnuts instead of pecans and I did not toast them since they are on top and ended up getting toasted anyway. Definitely will make again!
Delicious! I modified it just a bit...here are my changes:
1 cup of oatmeal (not ground - just used quick cooking oats) in place of part of the flour.
Added a streusel topping made up of brown sugar, cinnamon, butter and pecans.
I used 3 large ripe bananas.
It yielded a dozen large size moist and delicious muffins! Will make again and again!
We found this recipe to be delicious .. not too sweet. The only modifications I made was to use 1/4 whole wheat flour and 2 cups AP flour, and I added some chopped strawberries with the mashed bananas. Great muffins and made several times!
This is the best banana muffin I have ever made. I make this at least once a month to rave reviews from friends and co-workers (I use it as a bribe with co-workers!) I use walnuts because my husbands likes them and sometimes add a streusel topping.
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