Banana Pecan Muffins

12 muffins • Preheat oven to 350°

  • 3 smashed bananas (Save your overripe bananas in the freezer until you have a chance to use them. They will be black on the outside and mushy when you thaw them, but they will work perfectly.)
  • 1 C. Sugar
  • 1/2 C. Butter
  • 1 Egg
  • 2 C. Flour
  • 1 tsp. Baking Powder
  • 1/3 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1/2 tsp. Vanilla
  • 1/2 C. Pecans

Cream butter and sugar, add bananas and egg and beat well. Sift dry ingredients (or if you are like me and you can't find your sifter, stir with wire wisk). Add slowly to the banana mixture until just incorporated. Fold in vanilla and pecans. Spray coat your muffin tins and these should pop right out. Bake for about 15 to 20 minutes or until done. Remember what your home economics teacher taught you about not over mixing muffins - oh the shame of tunneled baked goods!