Banana Nut Muffins

I decided to wake up earlier than everyone in the house this morning to make homeade banana nut muffins. I am so glad I did. These muffins would be perfect for a crisp fall morning, but Sunday morning in May is too. I made eighteen of these, and by the end of the day only two were left. I wish I had some left because I would be eating another one right now. Adding some softened butter on top is like a little piece of heaven in your mouth. This is also a great way to use those over ripe bananas sitting on the kitchen counter.

Banana Nut Muffins


4 overripe bananas
1 cup sugar
3/4 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup finely chopped walnuts

Peel the bananas.  Mash them roughly with a fork - leaving some chunky pieces for texture.  Place half of them in a KitchenAid mixer  fitted with the whisk attachment.  Set aside the other half of the bananas.


Add sugar to the bananas in the mixer and stir  together for 3 minutes until a frothy mixture forms.  Add butter, eggs and vanilla.  Mix together until combined.  Add flour, soda, salt, remaining bananas and nuts.  Stir until just combined.  Do not over mix. 


Use an  ice cream scoop to put the mixture into the muffin tin. Fill each cup half full and then place in the oven. Bake at 350 degrees for about 18 minutes. Serve with softened butter or honey butter.