7/16/20

Banana Nut Muffins

The best cream cheese banana nut bread has shape-shifted into muffin form. Have one for breakfast or anytime for a satisfying treat. They are the ideal companion for a cup of coffee.




Print Recipe

First:
Toasted pecans
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread 1 cup chopped pecans on baking sheet. Toast for about 5 minutes. Remove from oven and set aside.

Banana Nut Muffins

3/4 cup butter, softened
1 (8 oz.) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed ripe banana (about 3 or 4 bananas)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F. Prepare muffin pans with paper liners. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Add sugar gradually, beating until light and fluffy. Add eggs one at a time, beating just until blended after each addition. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating at low speed just until blended. Stir mashed banana into the mixture, then add pecans and vanilla extract. Fill muffin cups 3/4 full with batter. Bake for 25 - 27 minutes. Cool before removing from pans. Makes 24 muffins.





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