Brown Sugar-Banana Muffins

Almost everyone who eats bananas has experienced too ripe to eat bananas.  And when this happens it's time to bake!  I took advantage of my 21 month old waking up at 5:30am this Saturday morning and made these delicious light and cakey banana muffins.  I even made a mistake missing the egg addition, which I added at the last addition of the banana mixture and these turned out so well.  If you like a less sweet muffin you could adjust the amount of brown sugar based on how ripe your bananas are.  As they ripen they become sweeter.  We will be making this recipe again and again.

Recipe Modifications

• Used 1/4 cup of milk and 3/4 teaspoon lemon juice instead of buttermilk
• Used pasteurized eggs instead of eggs

Ingredients
1/2  cup  butter, softened
1  cup  firmly packed brown sugar
2  large eggs
1  cup  mashed ripe bananas (about 2 large)
1/4  cup  buttermilk
1  teaspoon  vanilla extract
2 1/4  cups  all-purpose flour
3/4  teaspoon  baking soda
1/2  teaspoon  baking powder
1/2  teaspoon  salt
1/2  cup  toasted chopped pecans

Recipe
For this recipe I used a southern living recipe.  They do look very southern with the toasted pecans on the top!

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