These banana pecan muffins<\/strong> are the batch that never makes it past day two at my place. What carries them isn’t the pecans, it’s the bananas: three of them, and they have to be seriously overripe<\/strong>. Black-spotted on the counter, or straight out of the freezer where I stash the ones nobody got around to eating. A yellow banana gives you a pale, polite muffin. A black one gives you flavor. Add brown sugar, melted butter still warm from the pan and a cup of coarsely chopped pecans, and you get a banana nut muffin<\/strong> with no business tasting this good for fifteen minutes of work.<\/p>\n Read the ingredient list and you’ll notice baking soda and nothing else. People write to me about this. Very ripe bananas are acidic, brown sugar is slightly acidic too, and between the two of them the soda gets everything it needs to lift the batter. Pile baking powder on top and you throw the pH off and pick up a faint metallic taste at the back of the bite. The other rule matters more: stop mixing early<\/strong>. Wet into dry, ten strokes, done. The batter should still look lumpy. Keep going past that and the gluten wakes up and you get rubber.<\/p>\n Half a cup of whole wheat flour against a full cup of all-purpose. Small swap, and it changes the whole muffin: a bit more chew, a bit more of that nutty background a straight white-flour muffin never has. These keep three or four days in a sealed container, and they freeze beautifully for up to three months when you wrap them one by one. That’s the real reason I bake a dozen at a time. One goes into the lunchbox frozen at seven in the morning and it’s ready by the afternoon break. Warm one on a Sunday, put salted butter on it, and then tell me you’d rather have the store version.<\/p>\n","protected":false},"excerpt":{"rendered":" \ud83e\uddc1 Banana pecan muffins that stay moist for days These banana pecan muffins are the batch that never makes it past day two at my place. What carries them isn’t the pecans, it’s the bananas: three of them, and they have to be seriously overripe. Black-spotted on the counter, or …<\/p>\n","protected":false},"featured_media":16746,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"banana pecan muffins","_yoast_wpseo_title":"Banana pecan muffins, a moist banana nut muffin recipe","_yoast_wpseo_metadesc":"Moist banana pecan muffins made with three very ripe bananas, brown sugar and whole wheat flour. No baking powder, ready in 40 minutes.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"","_yoast_wpseo_opengraph-description":"","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[263,159,201,199,179],"sponsorship":[],"class_list":["post-16750","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-snacks","recipe_category-brunches-breakfasts","recipe_category-others-en","recipe_category-others","recipe_category-desserts-en"],"acf":[],"yoast_head":"\n\ud83c\udf4c No baking powder. That one is on purpose<\/h3>\n
\u2615 Whole wheat in the mix, and a freezer full of them<\/h3>\n