Banana Nut Muffins

I have been making this muffin recipe for almost 25 years. The recipe comes from the Company's Coming Muffin recipe book.  My family never tires of these banana muffins, they are scrumptious and moist with a mellow banana flavour. Whenever I have over ripe bananas I make these muffins and with three teenagers I try to make a double batch or else they are gone in a flash. I often wrap them individually and hide them in the freezer for lunches and they still taste great.

Banana Nut Muffins

Ingredients:

1 ¾ Cup all purpose flour
1 tsp baking soda
¼ tsp salt
½ Cup butter
1 ¼ Cup granulated sugar
2 eggs
¼ Cup sour cream
3 medium mashed bananas
1 Cup chopped pecans

Directions:
Pre-heat oven to 400 degrees.

Line a 12 count muffin tin with cupcake liners.
Combine mashed bananas and sour cream in a small bowl, set aside.
Put flour, soda, salt in a large bowl, set aside.
Cream butter and sugar, add one egg and beat.
Add second egg and beat.
Add banana mixture to the butter mixture.
Now add this to the flour and mix just until flour is combined.

Do not over mix!!

Stir in pecans. Ignore the lumps. Fill muffin tin.
Bake for 20-25 minutes until golden brown.


Recipe Link: Banana Nut Muffins

Combine dry ingredients.

Beat sugar and cream together well.

Add eggs one at a time to sugar/butter mixture.

In a separate bowl mash bananas and add sour cream.

Add banana mixture to butter mixture but DO NOT OVER MIX!!!!!! Just mix to combine  and don't worry about the lumps.

 I stress again that muffins SHOULD NOT BE OVER-MIXED OR YOU WILL HAVE HOCKEY PUCKS!!

One of my favourite kitchen gadgets. Nut chopper.

Add nuts gently to mixture. Divide mixture into 12 count muffin pan that was lined with cupcake liners and bake.

Cool in pan for a 10 minutes.

Cool muffins on wire rack.

Now hurry and eat one before your family or friends devour them!!