Banana Pecan Nut Muffins

Banana Pecan Nut Muffins.

When ever we head out for a BC moment cruising to the many places of interest, I try to whittle down the provisions left at home for the next few days. We usually pack a cooler and love to have an impromptu nibble and a nip while out on the road. Packing a road trip lunch should include a good muffin.

More often than not, that there is always an abundance of ripened bananas.

I hate to waste food and if I can will whip up a quick banana batter and bake off a loaf or a few muffins. This recipe can be made in a loaf tin or equally portioned into a muffin pan.

Add some other dried fruits or nuts on hand to make the treat more personal.

Here is my quick like a bunny recipe for you to try!

Prep time: about 5 minutes   Cook time: 3/4 – 1 hour
Ingredients needed;   3 or 4 ripe bananas, smashed   1/3 cup melted butter   1 cup sugar (can easily reduce to 3/4 cup or use splenda)   1 egg, beaten   1/2 cup walnut or pecan pieces.   1 teaspoon real vanilla   1 teaspoon baking soda   Pinch of salt   1 1/2 cups of all-purpose flour
Method of procedure;   There is no need to use a mixer for this recipe.   First: Preheat the oven to 350°F (175°C).   Next: With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.   Now: Mix in the sugar, nuts, egg, and vanilla.   Sprinkle the baking soda and salt over the mixture and mix in.   Now: Add the flour last, mix.   Pour mixture into a buttered muffin pan.   Bake for 1 hour.   Remove and cool on a rack.   Remove from pan and use for a quick treat with a morning cup of coffee or place into a freezer bag and enjoy later.   Makes six large muffins or twelve mini’s.   Enjoy!   thekitchenman.