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Banana Nut Muffins

My mother-in-law shared her incredible banana nut bread recipe with me years ago after my husband and I first got married, and I love it.  I've baked it dozens of times.  I'm constantly adding less sugar to most recipes to suit the preferences of my Taiwanese friends, and have done so on this one as well. This mini muffin version is based on Marlene's fantastic recipe, but with a few minor changes, like adding some oatmeal.  Enjoy!
  • 1 3/4 cups sugar
  • 1 cup butter, softened to room temperature
  • 6 ripe bananas, mashed (about 3 cups)
  • 4 eggs, well beaten
  • 2 cups flour
  • 1/2 cup oatmeal
  • 2 teaspoons baking soda
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup chopped pecans (or walnuts)
Mix butter and sugar until light and fluffy. Add the bananas and eggs until well blended. Sift dry ingredients and add to banana mixture.  Stir in nuts.  Drop by large stainless scoop into silicone mini muffin tray, and bake at 400 degrees Fahrenheit for 15 to 20 minutes.  Pop out by pressing each muffin on bottom of non-stick tray. Cool completely.  Makes about 44.

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