Easy Banana Nut Muffins

Preheat the oven to 350 F.

Cream the butter and sugar until light and fluffy in a large bowl. Add the eggs and vanilla to the butter mixture and mix until incorporated. Add the bananas and mix to combine (the mixture will appear to be curdled but don’t worry).

With a rubber spatula, mix in the flour, baking soda, and salt until just incorporated. Fold in the nuts.

Spray a 12-count muffin tin with non-stick cooking spray. Fill each muffin cup 2/3 full. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Remove pan from oven. Cool the muffins in the pan on a rack for 5 minutes. Turn the muffins out of the pan and let them cool completely on the rack. Store in a large freezer bag for up to one week.

Serving suggestions: Eat for breakfast on the go, or toasted with vanilla ice cream for dessert!