Banana Nut Muffins - Overripe bananas taking up valuable real estate on your kitchen counter? These muffins are your answer! They're the easiest quick bite for breakfast as you run out the door for work or school.Check out my tips and tricks for making perfect muffins with giant, bakery-style tops.
Prep: Preheat your oven to 425F. Butter a 12 muffin baking pan or line it with muffin liners.
Dry ingredients: In a large bowl, mix the flour, sugar, baking powder and salt together. Using a pastry blender cut in butter until mixture resembles coarse crumbs. Add the pecans and stir. Set aside.
Batter: In another bowl, add the bananas, milk, eggs, vanilla and whisk until well incorporated. Add the banana mixture to the flour mixture and using a spatula mix everything until flour is moistened, please note the batter will be lumpy.
Bake: Spoon the muffin batter equally into the muffin cups. Turn down the oven to 400 F degrees and place the muffins in the oven. Bake them for about 25 to 30 minutes, or until golden brown.
Storage: Let your banana nut muffins cool down to room temperature before storing. Keep them in an airtight container, sealable freezer bag, or pile them up in a cake plate with a dome. They'll stay fresh for 2 days at room temperature, or up to 1 week in the fridge. You can zap them for 10-20 seconds in the microwave before biting in, if you'd prefer.
Freezing: Your muffins need to be fully cooled down to room temperature before freezing. Keep them in an airtight container, large sealable freezer bag, or wrap each muffin individually with plastic wrap. They will last up to 2 months frozen.