Ingredients

The following ingredients have 18 Servings
  • 1 1/4 cup mashed banana (overly ripe, (about 3 large bananas))
  • 1/3 cup vegetable oil
  • 2 tbsp melted butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs
  • 2 1/2 tsp vanilla extract
  • 3/4 cup milk (or sour cream*)
  • 2 3/4 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/4 cup chopped pecans (or walnuts, divided)

Instruction

  • Preheat oven to 425 degrees. Line 18 muffin cups with paper liners, set aside.
  • In a large bowl, whisk together the banana, oil, butter, white sugar, brown sugar, eggs, milk (or sour cream), vanilla and bananas.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • Add the dry ingredients to the wet ingredients, gently fold everything together, along with 1 cup of nuts. Let the batter rest for 20 minutes.
  • Fill liners about 1/8-inch below the rim. They should be VERY full. Sprinkle tops with remaining nuts.
  • Bake for 7 minutes at 425. Reduce the heat to 375 and continue baking for another 12 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool in pans for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature for up to 3 days.