Banana-Nut Muffins

Name: Banana-Nut Muffins
Total time: 45
Yield: 18
Ingredients: 2 cups all-purpose flour; 1 tablespoon ground cinnamon; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 4 overripe bananas, divided; 1 cup chopped pecans, divided, or as needed; 2 cups brown sugar; ¼ cup white sugar; 1 ½ sticks unsalted butter, melted and cooled; 2 eggs; 1 teaspoon pure vanilla extract

Recipe by Aisha Williams from allrecipes.com

45 Mins.

Ingredients

18 servings

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2 cups all-purpose flour
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1 tablespoon ground cinnamon
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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4 overripe bananas, divided

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1 cup chopped pecans, divided, or as needed
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2 cups brown sugar
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¼ cup white sugar
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1 ½ sticks unsalted butter, melted and cooled
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2 eggs
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1 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.