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Ingredients
- 1 3/4 cup All-purpose flour, 210 g
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1/2 tsp Kosher salt
- 1 tsp Ground cinnamon
- 3 Very ripe bananas, mashed, about 1 1/4 cups
- 3/4 cup Packed light or dark brown sugar, 150 g
- 2 Large eggs
- 1/2 cup Unsalted butter, 113 g, melted and slightly cooled
- 1/4 cup Plain Greek yogurt or sour cream, 60 g
- 2 tsp Pure vanilla extract
- 3/4 cup Toasted walnuts, roughly chopped
- 2 tbsp Chopped walnuts, optional, for topping (optional)
Instructions
Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, whisk the mashed banana and brown sugar together.
Add the eggs and whisk until smooth.
Whisk in the melted butter.
Add the Greek yogurt and vanilla. Stir until combined.
Add the dry ingredients and fold gently until almost combined.
Fold in the toasted walnuts. Do not overmix.
Divide batter among 12 muffin cups. Sprinkle optional walnuts over the tops.
Bake approximately 18–22 minutes. Muffins are done when the tops are set and a toothpick comes out with a few moist crumbs.
Cool 5–10 minutes in the pan, then transfer to a rack.
Nutrition per serving
260
Calories
5g
Protein
34g
Carbs
12g
Fat
Chef's Notes & Storage
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