Experiments in Cooking: Banana Nut Muffin Edition

So the boyfriend recently went on a banana buying rampage and then didn't eat them fast enough, so I brought them home to make muffins. I went on Pinterest (aka THE best website for moms, homemakers and people that aspire to be those things) to find a recipe and came across For the Love of Cupcakes and a Tootsie Roll's website. The recipe is listed as follows:

Ingredients:

1 Stick of Butter (8 Tablespoons)
1 Cup of Sugar (or 1/2 Cup of Truvia baking blend)
1 Teaspoon Baking Soda
1 1/2 Cups Flour
2 Eggs
2 Very Ripe (brown) Bananas

Method:

Preheat oven to 350 degrees.
Put cupcake liners into a 12-er muffin pan.
Cream butter and sugar (I popped my butter in the microwave for a few seconds).
Beat the two eggs and add them to the sugar/butter.
Mash the bananas in a bowl.
Combine bananas, flour, baking soda, and sugar/butter/egg mixture.
Fill each muffin hole about 1/2 way.
Bake in the oven for 25 minutes.

The recipe was awesome and the muffins are delicious! I had a lot of fun making them, but I did do a few things differently to make them my own.

First I half melted the butter, then added the sugar. This was partly because the sticks were frozen but it seemed to make the butter/sugar cream fluffier. Then, I added the eggs directly into the bowl with the sugar (to cut down on dishes) and whipped them together. In a separate, smaller bowl, I combined the baking soda with the flour. Before adding the wet to the dry, I eyeballed about half a teaspoon of vanilla into the wet mixture.

I filled the muffin cups nearly all the way, and they didn't rise too much above the top. I also cooked them for 20 minutes instead of 25. Maybe it was because of my oven, or maybe I live in a different part of the country than Jamie from FLCATR does, but mine were done faster.