Big and Beautiful {Recipe: Big Bakery Style Banana Nut Muffins}

Sometimes a standard muffin size just won't do. These muffins are just for those occasions when a big, beautiful bakery style muffins are in order, no trip to the bakery needed! 

Big Bakery Style Banana Nut Muffins

3 cups flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 medium size bananas

1-1/2 cups whole or 2% plain yogurt

2 eggs

2/3 cup brown sugar

1 teaspoon vanilla

1/4 cup unsalted butter, melted and cooled

3/4 cup rough chopped pecans

Preheat oven to 375ºF. Grease a extra large 6 welled nonstick muffin tin (or standard 12 welled nonstick muffin tin for smaller muffins) with cooking spray. In a large mixing bowl, whisk together flour, baking soda, salt, and nutmeg; set aside. In a medium size mixing bowl, mash bananas with a fork or potato masher, then whisk in yogurt, eggs, brown sugar, and vanilla. Add banana mixture to flour mixture and stir together until just combined. Fold in butter, oil, and pecans until well combined, but be careful not to over mix. Divide the batter evenly among the muffin tins using an ice cream scoop or large spoon. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let muffins sit in pan for about 5-10 minutes, remove from muffin tin and cool completely on a cooling rack. 

Makes 6 extra large muffins or 12 standard size muffins

Enjoy!