They're great for breakfast or as snack during the day. You can keep them for a few days and I would recommend storing them in a ziplock bag to make sure they don't dry. I also froze them down and ate them a week later, and they were still moist and excellent. Try them !
Recipe for 12 banana-nut muffins
3.6 dl flour
1.5 tsp baking soda
a pinch of salt
1 egg, beaten
4 very ripe bananas, mashed
1.2 dl sugar
0.6 dl brown sugar
1.2 dl melted butter
1 tsp vanilla extract
3 dl pecan nuts, toasted and chopped
In a bowl mix flour, baking soda and salt.
In another bowl mix mashed bananas, sugar, egg, butter and vanilla extract.
Add the flour mix and mix until just incorporated.
Finally add the chopped pecan nuts.
Divide into 12 muffin forms in a muffin pan and bake 20-25 min at 175C.