Sometimes it feels so great to bake on a whim – especially when you have everything you need in the pantry to make a specific recipe in mind. This time, it had to do with some bananas that were going south rapidly in my kitchen. Sunday morning I was pleasantly surprised to discover I had everything I needed to whip up a batch of homemade banana nut muffins. In between coffees and trips back to my bed to watch CBS Sunday Morning (it’s a Sunday morning trend, I know), I threw these together using white-whole-wheat flour instead of all-purpose. I didn’t have all-purpose so I substituted – either will work. I must admit these muffins do taste a little healthier (wheatier) than the muffin you remember from growing up (or indulging in at Cheesecakes by Alex), but they are still delicious. It also makes you feel better as you eat them for breakfast throughout the week!
I’m not a nutritionist – so no guarantees that they are any more healthy (hello butter and sugar) but enjoy them nonetheless!
- 2 cups white whole-wheat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2-4 overripe bananas (I used 2 large)
- 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
Preheat oven to 375 degrees. Using a standup mixer, mash together bananas and then add eggs, vanilla and sugar. Add the dry ingredients (flour, baking soda and salt) while alternating with melted butter. Once combined toss in half the pecans. Don’t over mix! Use a ice cream scoop to make evenly distributed muffins (about 12) – top with the remaining pecans. Bake for 20 to 25 minutes.