Tyler Florence's Banana Nut Muffins

Inger Taylor

Posted on June 03 2018

Let me start by saying Tyler is one of my celebrity chef crushes.  Right or wrong… you know you’ve got yours so don’t judge!  He’s easy on the eye so I can assure you I’d never kick him out of my kitchen. 

When we were living in Tiburon, a dear friend of mine had him autograph one of his cookbooks for me.  I was so tickled and giddy… just like a little school girl. 

How does this relate to banana nut muffins?  It doesn’t other than the following recipe comes from Tyler. 

This is by far my favorite banana nut muffin recipe.  It’s quick, easy, and the older Taylor girls can easily whip up a batch of these muffins solo and often do.  I mean, come on, over ripe bananas are a given in virtually any household, so this is a recipe that will come in handy.  Smear them with butter while warm, or better yet, peanut butter, and you’ll eat every last crumb.




Tyler Florence's Banana Nut Muffins


2 cups all-purpose flour  

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 overripe bananas

1 cup brown sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled

2 eggs

1 teaspoon pure vanilla extract

1/2 cup pecans, chopped



Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.

With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.

Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice.

Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula.

Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.


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