January: Banana Pecan Mini-Muffins

With the New Year, my main mission for 2015 is a simple one:  Getting and Staying Happy.

In order to achieve this lofty goal I applied a START-STOP-CONTINUE approach.  Cooking is good for the mind, heart and soul.  Especially when shared with others.  And so I’ve decided to START cooking more – using recipes I’ve never tried before and sharing my culinary mis/adventures on the blog once a month.

I’ve even created a sub-menu on my homepage under REVIEWS for you – my readers –  to find them easily…and hopefully try a few yourself all year 🙂

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JANUARY’s recipe:  Banana Pecan Mini Muffins 

Note:  In an effort to share my baking with friends – I took  a simple Banana Loaf recipe and poured it into mini-muffin pans instead.  Which means my ‘muffins’ aren’t super sweet.  FYI.

The best bananas to use for banana bread are those that are over-ripe – i.e. black ones. The yellow peels should be at least half browned, and the bananas inside  squishy and browning.

Ingredients (approx. 4 dozen mini muffins):

  • 2-3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  • 1 cup of pecan pieces

STEP 1:  Preheat the oven to 350°F (175°C), and spray butter a mini muffin pan OR use muffin papers like I did.

STEP 2:   Mash the ripe bananas with a fork until smooth.  STEP 3: Stir in melted butter, baking soda, salt, sugar, egg, pecans, vanilla extract, and flour.   There’s no need for a mixer for this recipe! And to make clean-up is easy too – mix everything in one bowl … like me 🙂
STEP 4: Pour the batter into your prepared mini-muffin tins OR into your mini papers on a cookie sheet – like me 🙂 Now…these ones may not keep a ‘proper muffin shape’ …but they’ll be just a delicious.
STEP 5:  Bake for 15-mins  at 350°F (175°C), or until a toothpick inserted into the center comes out clean.  Remove from oven and cool completely on a rack. Remove the banana bread from the pan.

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