A banana muffins recipe with a special raw sugar topping that brings out the sweetness of the bananas and adds a nice sweet crunch to the muffin tops. Serve these banana muffins warm with butter for breakfast or brunch.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Brunch
Cuisine: American
Keyword: bananas
Servings: 12
Author: Laura Warnke
Ingredients
1/2cupof butter or margarinesoftened
1cupsugar
2eggs
2cupsself-rising flour*
1teaspoonbaking soda
3large very ripe bananas
1/2cupfinely chopped pecans
Topping
1/4cupraw cane sugar
Instructions
Preheat your oven to 350 degrees.
In a small mixing bowl, combine the butter and sugar.
Add each egg separately, beating the eggs in well after adding each one.
In a separate bowl, mash the bananas well and mix into the butter, sugar, and egg.
In another separate bowl, sift together the self-rising flour and baking soda.
Add the banana mixture to the flour and gently stir the mixture, just until moistened. Fold in the finely chopped pecans.
Fill greased or paper lined muffin cups 3/4 full.
Sprinkle the raw sugar liberally on top of this banana muffin recipe.
Bake at 350 degrees for 20 to 25 minutes. Cool for 5 minutes before removing from the muffin pans.
Notes
*As a substitute for each cup of self-rising flour you can use the following: In a one cup dry measuring cup, place 1-1/2 teaspoons baking powder and 1/2 teaspoon of salt. Add enough all-purpose flour to measure 1 cup total. For this banana muffin recipe above, be sure to do this for 2 cups of flour.