BANANA PECAN MUFFINS

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Banana Pecan Muffins image

A nice little muffin recipe that came in a flyer in the mail. Use ripe bananas for the best flavor. If you want to make sure your baking powder is fresh, test by mixing 1 teaspoon with 1/3 cup hot water--if it doesn't foam, the baking powder is stale and should not be used.

Provided by SharleneW

Categories     Quick Breads

Time 25m

Yield 18 serving(s)

Number Of Ingredients 11

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 large ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F Grease 18 standard muffin pan cups (or use paper liners).
  • Beat butter and sugar together at medium speed until light and fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Beat in bananans until smooth.
  • Mix together flour, salt, baking powder and baking soda.
  • Alternately stir flour mixture and buttermilk into egg mixture until dry ingredients are just moistened.
  • Stir in pecans and vanilla.
  • Do not overmix batter; it should not be completely smooth.
  • Spoon batter into prepared pan, filling two-thirds full.
  • Bake until lightly golden, 15 to 18 minutes.
  • Transfer to a wire rack to cool slightly.
  • Serve warm.

Nutrition Facts : Calories 187.6, Fat 8.2, SaturatedFat 3.7, Cholesterol 37.6, Sodium 243.2, Carbohydrate 26.4, Fiber 1.1, Sugar 13.8, Protein 3.1

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