This one was a joy! Courtesy of Joy of Baking and with a few tweaks from Miss Tasty herself.
Yields 24 regular size muffins
3 1/2 c. all-purpose flour
1 1/2 c. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 scant tsp. salt
2 tsp. cinnamon
1/2 c. chopped pecans, plus 12 whole pecans for garnish
1 c. unsalted butter, melted and cooled
6 large ripe bananas, mashed
2 tsp. vanilla
Preheat oven to 350. Line 2 muffins pans with paper liners or non-stick spray.
In large bowl, combine flour, sugar, baking powder and soda, salt, cinnamon and nuts (I made half my recipe without, for the husband).
In a separate bowl, combine mashed bananas, eggs, melted butter and vanilla. With a rubber spatula (don't you dare use a hand mixer, it will make your muffins rubbery), gently fold in wet mixture to flour mixture, and mix just until incorporated (it will still be thick and chunky, but shouldn't have any dry spots). Spoon about 3 TBS. batter per muffin into the paper liners. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Place on wire rack for five minutes. Then remove muffins from pan. Serve warm or at room temperature. Baked muffins freeze well and can be popped in the microwave for a quick breakfast!