Happy Monday! I don’t know about you, but my life has been absolutely crazy lately! The holidays were literally a blur, and January hasn’t slowed down one little bit! Am I the only one who feels like I’m running around in circles and getting nowhere? Please tell me that I’m not alone! Today, feeling a little extra frazzled, I’m sharing the recipe for Banana Nut Muffins–a flavorful breakfast muffin with a brown sugar-cinnamon-pecan Streusel topping–and I’m laying myself out there with Ten True Confessions of a Food Blogger. Here’s  a little insight into what makes me tick when it comes to food and blogging. Thanks for hanging with me, friends!

1. I do NOT cook everyday.
2. Sometimes the ONLY items in our fridge are cheese and diet coke.
3. Not everything that I cook AND photograph make the cut…just ask my husband.
4. I have been known to do an entire photo shoot without a card in my camera…maybe even on more than one occasion…yikes!
5. I do NOT enjoy washing dishes. Ever.
6. I really LOVE chocolate…and peanut butter…and balsamic vinegar…and tomatoes…and Parmesan cheese…and bread….and pecans. You’re sure to find these ingredients featured in a lot of the recipes on my blog.
7. I am learning to bake with yeast…I love the aroma of baking bread!
8. Breakfast may just be my favorite weekend meal.
9. I’m just a bit envious of other bloggers’ food photography…I have so much to learn!
10. I am not good at sharing movie popcorn. It’s just best to get your own when you’re out with me…sorry!

More recipes you can make with ripe bananas!

• Banana Chocolate Chunk Cookie Butter Muffins
• Chocolate Banana Muffins
• Banana Chocolate Chip Coconut Muffins
• Whole Grain Banana Nut Bread

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Yield: 1 dozen

Banana Nut Muffins

Print

Banana Nut Muffins - a flavorful breakfast muffin with a brown sugar-cinnamon-pecan Streusel topping

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons cinnamon, divided
• 2 large eggs, at room temperature
• 1 cup brown sugar, divided
• 1/4 cup sugar
• 1 cup milk
• 1/3 cup oil
• 3/4 cup mashed banana, 2 small, very ripe bananas
• 2 teaspoons vanilla
• 1 cup chopped walnuts or pecans, divided
• 1/2 cup thinly sliced banana for topping

Instructions

1. In a large bowl, combine flour, baking powder, salt, and 1 teaspoon cinnamon. Set aside.
2. Whisk together eggs, 3/4 cup brown sugar, and white sugar, then add in milk, oil, mashed bananas, and vanilla.
3. Fold wet ingredients into dry ingredients and stir until all the flour is incorporated -- DO NOT over mix or muffins will be tough. Batter will be thick and lumpy. Fold in 3/4 cup chopped nuts.
4. Spoon into prepared muffin tins, filling all the way to the top. Mix together remaining 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup chopped nuts. Sprinkle evenly over the tops of the batter. Place a couple thin slices of banana on each muffin.
5. Bake muffins at 425 degrees for 5 minutes. Reduce oven temperature to 375 degrees and continue to bake for 25-26 minutes, or until tops are lightly golden.
6. Cool in muffin tins for 10 minutes.

Notes

Recipe by Sally's Baking Addiction

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Farberware Nonstick 12-Cup Muffin Pan
• 
  Miusco 5 Piece Silicone Cooking Utensil Set 
• 
  OXO Mixing Bowls

Nutrition Information:

Yield:

12

Serving Size:

1 Servings
Amount Per Serving: Calories: 369Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 33mgSodium: 279mgCarbohydrates: 55gFiber: 3gSugar: 24gProtein: 7g

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