Who wouldn’t like to wake up Easter morning to a big basket of muffins!?
If you have some time today, I highly recommend throwing these together. You’ll thank yourself in the morning.
I found the recipe here, but I substituted walnuts for pecans. I’m not sure that it’s a 5-star recipe, but it’s easy and a solid 4.
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 4 overripe bananas
- 1 cup brown sugar
- 3/4 cup melted butter (1 1/2 sticks)
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup chopped walnuts
I set the oven to 375°F and prepared 2 muffin tins. I used silicone baking cups, courtesy of The New York Baking Company.
First I mixed together 2 bananas, the melted butter, brown sugar, eggs, and vanilla. The other two bananas, I only mashed gently in a separate bowl. Then I added the flour, baking soda, and salt into the butter and egg mixture.
Then, I gently folded in the mashed banana and nuts, then scooped the batter into the muffin pan, filling each cup about 3/4 of the way.
Last, I baked them for 18 minutes. You might need to leave them in for 20, depending on your oven. They can be served warm or room-temperature with a nice slab of butter.
I tore into mine straight of the oven, and I really liked how they popped right out of the silicon cups. I didn’t have to grease them, so no added oil. And they’ll stay a fun vibrant color, unlike how paper cups turn brown with chocolate cake. I’d never used them before, but I’m a convert. Plus they’re environment and dishwasher friendly 🙂
Hope you enjoy, and have a very happy Easter!