Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 ripe bananas, mashed (about 1 1/4 cups)
1/2 cup chopped walnuts or pecans (plus extra for topping)
Instructions
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Preheat Oven:
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
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Mix Dry Ingredients:
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In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
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Mix Wet Ingredients:
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In a large bowl, whisk together melted butter and brown sugar until smooth.
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Add eggs, vanilla, and mashed bananas. Stir until well combined.
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Combine and Fold:
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Add dry ingredients to the wet mixture and stir until just combined—do not overmix.
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Fold in chopped nuts.
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Fill and Bake:
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Divide batter evenly among the muffin cups. Top with extra chopped nuts if desired.
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Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve:
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Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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