Breakfast

World's Best (and easiest!) Banana Nut Muffins is for Breakfast, Dessert.

World's Best (and easiest!) Banana Nut Muffins takes 20 minutes to prepare.

World's Best (and easiest!) Banana Nut Muffins takes 25 minutes to cook.

World's Best (and easiest!) Banana Nut Muffins makes 12 servings.

The ingredients for World's Best (and easiest!) Banana Nut Muffins are:

Wet ingredients (2 cups total):

1 or 2 ripe bananas (no, they don't need to be dark though if they're over-ripe, that's okay, too)

one egg

1/3 cup MELTED butter or margarine

1 1/2 tsp. vanilla

2 tbsp. strong coffee (if you don't have leftover coffee, you can use water)

milk or buttermilk -- enough to make 2 cups TOTAL of wet ingredients (if you use 3 bananas you may only need a few tablespoons; if you use one banana, you may need to add 2/3s cup or more)

DRY Ingredients:

1 1/2 cup of all-purpose flour

3/4 cup sugar

1 tsp. salt

1/2 tsp baking soda

1/2 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp. ground nutmeg

1 cup chopped pecans (or walnuts if you prefer -- I think pecans are the best)

Here is how you make World's Best (and easiest!) Banana Nut Muffins:

First, preheat the oven to 350. Preheating is important -- the muffins should go into a fully preheated oven.In the SMALLER bowl, put all of your wet ingredients -- make sure you mash your bananas thoroughly with a fork. Then use that same fork to completely stir in the egg and other wet ingredients.In the LARGER bowl, put all of your dry ingredients and mix them with your large spoon. Make sure your ingredients are fully incorporated -- that is, you want the baking powder/soda to be completely distributed through the flour.Now here's the part nobody seems to point out: add your wet ingredients to your dry ones -- and fold them carefully with a few swift strokes. This is incredibly important. DON'T OVERMIX! There will even be places where the flour is still dry. I fold about 8 or 10 times -- carefully -- but the mixture will look lumpy and "not quite" fully mixed together. This is the way they're supposed to look. World's Best (and easiest!) Banana Nut Muffins88rate or flag this pageBy Buster BucksWhat You Need To Know Before You StartDo you get tired of reading about great recipes... but when you try them they really don't turn out like you wanted?There really are secrets to baking incredible muffins -- light, moist, delicious. But for some reason (even in such great books as Joy of Cooking or James Beard's books) the recipes only tell you the "what" and don't really tell you the "how".Read on. You're about to learn how to make the best (and easiest) homemade banana nut muffins you ever tasted.First, the Ingredients and EquipmentRelax. Equipment doesn't mean anything fancy. In fact, these muffins don't even require hauling out the big mixer or buying some elaborate kitchen doodad you've never heard of.All you'll need is two bowls -- one large, and one medium-sized. For the medium-sized one, I use my one-quart measuring cup -- but if you don't have that, you can just get out two bowls. One large spoon. Your muffin tin. That's it!The ingredients are divided into "wet" and "dry" -- the wet goes into one bowl, the dry into the other bowl:Wet ingredients (2 cups total):1 or 2 ripe bananas (no, they don't need to be dark though if they're over-ripe, that's okay, too)one egg1/3 cup MELTED butter or margarine1 1/2 tsp. vanilla2 tbsp. strong coffee (if you don't have leftover coffee, you can use water)milk or buttermilk -- enough to make 2 cups TOTAL of wet ingredients (if you use 3 bananas you may only need a few tablespoons; if you use one banana, you may need to add 2/3s cup or more)DRY Ingredients:1 1/2 cup of all-purpose flour3/4 cup sugar1 tsp. salt1/2 tsp baking soda1/2 tsp. baking powder3/4 tsp. cinnamon1/2 tsp. ground nutmeg1 cup chopped pecans (or walnuts if you prefer -- I think pecans are the best)How To Make Incredible MuffinsThe trick (and there really is a trick) to making incredible muffins has to do with the mixing part. Read all of these directions through first, before you start doing anything, so you'll know what you're supposed to do.First, preheat the oven to 350. Preheating is important -- the muffins should go into a fully preheated oven.In the SMALLER bowl, put all of your wet ingredients -- make sure you mash your bananas thoroughly with a fork. Then use that same fork to completely stir in the egg and other wet ingredients.In the LARGER bowl, put all of your dry ingredients and mix them with your large spoon. Make sure your ingredients are fully incorporated -- that is, you want the baking powder/soda to be completely distributed through the flour.Now here's the part nobody seems to point out: add your wet ingredients to your dry ones -- and fold them carefully with a few swift strokes. This is incredibly important. DON'T OVERMIX! There will even be places where the flour is still dry. I fold about 8 or 10 times -- carefully -- but the mixture will look lumpy and "not quite" fully mixed together. This is the way they're supposed to look.If you mix it till it is the consistency of cake batter, you've gone too far and you'll end up with simply average muffins. Yeah, they'll still be good... but this recipe is for making *incredible* muffins.:-)Final StepsSpray your muffin tin with Pam. If you don't have Pam you can grease them lightly with shortening.Spoon the (lumpy) batter into the muffin tin -- it's okay if you end up filling the holes all the way to the top. Don't pack the batter -- just spoon it into the muffin tin.Sprinkle sugar on the tops -- don't be shy! This sugar will make a glaze as they bake that is really fantastic.Spray the sugar with Pam (this step isn't completely necessary -- but I think it makes the tops of the muffins look even better.)Bake for 20-25 min.Number of Servings: 12Recipe submitted by SparkPeople user POLEDANCEFIT.

The nutritional information for World's Best (and easiest!) Banana Nut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 238.2

• Total Fat: 9.4 g
• Cholesterol: 12.7 mg
• Sodium: 13.3 mg
• Total Carbs: 36.7 g
• Dietary Fiber: 1.6 g
• Protein: 3.6 g