When faced with a counter full of bananas that look like they got a bad spray tan, I get excited by the possibilities of what to do with said post-peak bananas. This week, I whipped up a batch of super moist and super healthy Banana Pecan Muffins.
This recipe comes together in less than 15 minutes and bakes almost as fast. I look forward to making another batch soon as these disappeared within hours!
Here's the recipe.
Banana Pecan Muffins
Ingredients
1 cup banana, mashed (about 3 medium or 4 small bananas)
½ cup light brown sugar
¼ cup unsweetened almond milk
2 tablespoons unsweetened applesauce
2 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
¼ teaspoon kosher salt
½ cup finely chopped pecans
Method
Preheat the oven to 350°F. Line a muffin tin with baking
cups, then spritz with nonstick cooking spray. This keeps the muffins from
sticking not only to the pan, but to the baking cups. Set aside.
In a large bowl, combine the mashed banana, sugar, non-dairy
milk, oil and applesauce, vinegar and vanilla. Mix well to combine. Then, stir
in the dry ingredients (no need to sift together first). Stir until just combined.
The batter will still be a bit lumpy. Lastly, fold in the pecans.
Using a cookie scoop or ice cream scoop, drop dollops of batter
into the prepared baking cups.
Bake for 20-25 minutes or until golden brown and cooked
through. An inserted toothpick should remove cleanly to tell you they’re done,
though they will still be moist.
Enjoy warm or at room temperature. Muffins may be stored in
an airtight container for 3-4 days… if they last that long.
