If you’re anything like me, you may always have a surplus of fruits and vegetables at the end of the week that are about to go bad. Also, if you’re anything like me, you know that it stems from weekend optimism that starting Monday you will make only healthy and nutritious decisions, get a few workouts in, and not fall so far behind that you once again resort to eating Totino’s pizza rolls for every meal.
Although I will say that said pizza rolls make me one happy, happy girl.
Typically the vegetables will get thrown into a big stir fry of some sort and the fruits will get frozen for future smoothies, but sometimes if I feel like having a wild Friday night they’ll get turned into breads and pastries. And that’s where these delicious Tyler Florence’s banana nut muffins come in.
Tyler Florence does something subtle that gives these an upper hand from other banana nut muffins. He reserves 2 bananas to roughly mash and uses a mixer to blend another batch of bananas well with sugar. The result is a deeply intense banana flavor with some added texture from the mashed bananas (not to mention the added crunch from the pecans!).
These banana nut muffins are delicious hot from the oven, slathered in butter, for breakfast the next morning, when you need an afternoon sugar pick-me-up, when you’re sleepwalking in the middle of the night, or when you’ve walked into the kitchen for the third time because you can’t remember what you originally needed. I promise they’ll be a favorite!
Here’s the recipe:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup pecans, chopped
- Preheat oven to 375 degrees F and lightly butter 2 muffin tins.
- In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
- Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.