Recipe- Healthy For Breakfast Banana Nut Muffins

Loaded with sweet, fruity banana flavor and plenty of nutty goodness, these fantastic banana nut muffins are perfect for breakfast, snacking, or dessert. Have you ever had a bite of food that tasted like pure comfort? If not, these sensational banana nut muffins are sure to do the trick!

Tender, moist, and slightly crunchy, they’re like a cross between yummy banana bread and your favorite breakfast on-the-go muffin.

Ingredients

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

Method

- Preheat the oven to 375 degrees Fahrenheit (190°C) and spray the top of the muffin pan with cooking spray. Add muffin liners, if using.

- Mix the flour with the baking soda and salt in a large bowl and then set aside.

- In a separate bowl, mash the bananas with a fork, then beat in the sugar with an electric mixer for 3 minutes.

- Add the melted butter, eggs, and vanilla. Mix until well combined, and make sure to scrape down the sides of the bowl once or twice.

- Stir the dry mixture into the wet ingredients until about half incorporated. You should still see streaks of flour.

- Add the nuts and any other extras, then gently mix by hand until you no longer see streaks of flour. Stop right away to keep from overmixing.

- Spoon the batter into the muffin tin until each mold is half-filled. Gently tap the tin on a flat surface to remove air bubbles.

- Bake the muffins for 18 to 20 minutes or until a toothpick inserted into the center comes out clean (a few crumbs are okay).

- After baking, let the muffins cool at room temperature before taking them out of the muffin tin. Serve warm, and enjoy!