Tips
– Don’t over mix, as it can cause the muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.
– If you prefer a different nut, you can switch them out. In addition, you may add more nuts or remove them completely if you’re allergic.
– Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups.
Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large bananas, mashed
- ¾ cup white sugar
- 1 egg
- ⅓ cup butter melted
- ½ cup pecans, chopped or crushed
Preparation:
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat the muffin pans with nonstick spray, or use paper liners.
- Sift together the flour, baking powder, pecans (or nut of choice), baking soda, and salt; set aside.
- In another bowl, combine bananas, sugar, egg, and melted butter in a large bowl.
- Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in the preheated oven. Bake mini muffins for 10-15 minutes, and large muffins for 25-30 minutes. Muffins will spring back when lightly tapped.
Source: Me 😀 (Trust me bro)
