I found this recipe in an old Southern Living magazine and decided to make them for breakfast. It was a simple recipe to make and the muffins were moist, flavorful, and delicious! We all loved them, especially my kids.
Brown Sugar and Banana Muffins with Pecans:
1/2 cup of butter, softened
1 cup firmly packed brown sugar
2 large eggs
1 cup mashed ripe bananas (2 large)
1 tsp cinnamon
1/4 cup buttermilk
1 tsp vanilla extract
1 1/4 cups of flour
1 cup of whole wheat flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup toasted pecans, chopped*
How to Make Brown Sugar and Banana Muffins with Pecans
Preheat the oven to 350 degrees and coat a muffin tray with cooking spray.
Beat the butter at medium speed with a mixer until creamy. Slowly add the brown sugar, beating until light and fluffy. Add the eggs, one at a time, beating just until blended after each one.
In a separate bowl, stir together the mashed bananas, cinnamon, buttermilk, and vanilla.
Mix the flour, baking soda, baking powder, and salt in another bowl; add to the butter mixture alternately with the banana mixture, beginning and ending with the flour mixture. Mix until just blended after each addition. Do not overmix.
Spoon the batter into the prepared muffin tray, filling two-thirds full. Sprinkle the pecans over each muffin evenly.
Bake for 20-25 minutes or until a tester inserted in the middle of a muffin comes out clean. Remove from pans immediately, and cool on wire racks. Serve slathered in butter if desired. Enjoy.
*Note: To toast the pecans, simply put them in a dry skillet and cook on low for a few minutes until the nuts are toasted.