No one ever wants to believe that my husband doesn’t like dessert. Self control in the food arena is his game. He can turn down the most inviting looking plate of goodness that would have most of us in a food spiral from our normal nutrition choices. Admittedly, there are a few things that he will indulge in every now and then, but not often. He always requests no birthday cake each year and to focus more on the savory goodness of dinner. But at the end of the week when the bananas on the counter are turning brown, my husband doesn’t hold back on requesting my Banana Pecan muffins. The one thing with REAL sugar that he will indulge in as a snack, pre-workout something or breakfast. They are super simple to make and always delicious! Hold on readers, I use REAL SUGAR AND BUTTER here!
Here’s the skinny on these little muffins of goodness . . .
- 1 stick, grass-fed Butter at room temperature (I use Kerrygold Irish Butter brand)
- 1 cup Sugar of choice (I used Organic Cane Sugar)
- 2 Eggs
- 3 ripe Bananas (break each banana into 3 pieces)
- 2 cups All Purpose Flour
- 1 tsp Vanilla or Vanilla Extract
- 1 tsp Baking Soda
- 1 cup Pecans, chopped
Preheat oven to 300 degrees.
In mixer, cream together butter and sugar until smooth.
Next, add 2 eggs until combined and then slowly add banana pieces.
Add vanilla or vanilla extract and then flour and baking soda.
Finally add chopped pecans and only mix until combined into batter.
Grease a muffin tin and add batter 3/4 to top of each opening.
Place in oven and set a timer for 45 minutes and bake until golden brown.
Remove from oven and place on cooling rack or serve hot.