This is a great breakfast muffin—sweet and moist and fruity but without a lot of fat. It has a full cup of chopped pecans. Rather than creaming butter and sugar together, you will use the muffin method for mixing. Be sure to use very ripe bananas for full flavor.
We enjoyed these muffins with Strawberry Rhubarb Gourmet Jam and they were perfect.
1 3/4 cups plus two tablespoons all-purpose flour
1/2 teaspoon salt
1/2 tablespoon baking powder
1/2 teaspoon baking soda
2 large eggs
1/4 cup vegetable oil
1/3 brown sugar
1/3 cup granulated sugar
2/3 cup sour cream
2 tablespoons milk
1 cup ripe bananas, mashed (about two smaller bananas)
1 teaspoon banana flavor
1 cup pecans, finely chopped
Preheat the oven to 425 degrees.
1. In a medium bowl, mix the flour, salt, baking powder, and baking soda together.
2. In another bowl, mash the bananas. Whisk two large eggs and add those to the bananas. Add the oil, milk, sugars, and sour cream. Blend well. Stir in the nuts.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spoon the batter into 10 to 12 well-greased muffin tins. Ten muffins will give you large, nicely-domed muffins. Fill any unused muffins cups half full of water.
4. Bake for eight minutes at 425 degrees. Reduce the temperature to 350 degrees and continue baking for another 6 to 10 minutes or until they test done with a toothpick. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.
Bakers note: The burst of heat in the initial high temperature helps dome the muffins.