Time for Tyler Florence Fridays! I really missed participating in TFF over the summer and am so glad to be back. Today for breakfast we made Tyler's Banana Nut Muffins -- only I left out the nuts, I was planning on using walnuts but completely forgot, oops!
Brown Sugar Banana Muffins
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas (I used three large ones)
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped
Preheat oven to 375 degrees F -- I dropped the oven temperature down to 350 -- and lightly butter 2 muffin tins -- I used cooking spray with flour .
In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. I skipped the mixer and mixed these all with a wide-set whisk.
Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.
These muffins were buttery, moist, and delicious, with crispy edges that my husband loves. I had enough batter to use one jumbo muffin pan and one mini fluted muffin pan. For the jumbo muffins I baked for 20 minutes and the mini ones took about 15 minutes. The kids loved having these for breakfast and loved the strong banana flavor. The mini muffins vanished so fast I didn't even get a photo :) I would make these again for sure, they were a nice easy morning muffin recipe.