The basics for this recipe come from a fantastic Better Homes and Gardens cookbook, but I have played around with it and changed it to fit the banana-nut flavor.


1 1/2 cups all-purpose flour

1/2 cup sugar

1 1/2 teaspoons baking powder

a pinch of ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 egg

1/2 cup milk

1/3 cup butter or margarine, melted

3/4 cup finely chopped banana (use an old one)

1/3 chopped pecans


Preheat oven to 350 degrees F. Grease twelve 2 1/2 inch muffin cups; set aside.

In a medium bowl stir together flour, the 1/2 cup sugar, the baking powder, nutmeg, cinnamon, and salt. Make a well in the center of the flour mixture. In a small bowl beat egg with a fork; stir in milk and the 1/3 cup melted butter.

Add egg mixture to flour mixture all at once. Stir until just moistened (batter will be lumpy).

Fold in bananas and pecans.

Spoon batter into prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean.

I like muffins that taste just-baked, but I don’t really like to cook first thing in the morning, so I just pop them in the oven for 5 minutes before I eat. I’m a sit-down and enjoy the breakfast with orange juice and coffee kind of girl, but if you are a breakfast on-the-go person, these could definitely work for you! I promise they are quite delicious.