Bored with my stash of various nuts in the refrigerator, I wondered what I could do to use up some of my pecans. Behold, the lovely banana pecan muffin - easy to assemble, and a delight for breakfast and mid-afternoon snack.
Banana Pecan Muffins
The Prepared Pantry
1 3/4 c + 2 T flour
1/2 tsp salt
1/2 T baking powder
1/2 tsp baking soda
1/4 c vegetable oil
1/3 c brown sugar
1/3 c sugar
2/3 c sour cream
2 T milk
1 c banana, mashed
1 tsp vanilla extract
1 c pecan, finely chopped
Preheat the oven to 425 degrees.
Combine flour, salt, powder and soda together in a bowl
In a separate bowl, begin to combine your wet ingredients -- mash the bananas, then whisk in the eggs. Add oil, and milk. Add both the brown sugar and the white sugar. Add sour cream and stir in the nuts.
With a spatula, mix the dry ingredients into the wet ingredients. Stir until just combined. Spoon batter into well-greased muffin tins. (The original recipe said this would make 10 muffins -- mine made about 16.)
Bake for 8 minutes at 425. Then, reduce the temperature to 350 and continue baking for another 6-10 minutes, or until a toothpick inserted into the middle comes out clean.
Note -- they call for these two temperatures during baking so that the higher heat at the beginning of the baking will force the muffin to become tall and domed. Didn't work for me -- just sayin'. These are still tasty, and they weren't as dense as many banana muffins become. But, I did not get the high doming effect. Therefore, it may be easier to just bake them at the lower temperature for about 14 minutes, or until they are done.