Banana Walnut Muffins

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

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, whisk the mashed banana and brown sugar together.
4. Add the eggs and whisk until smooth.
5. Whisk in the melted butter.
6. Add the Greek yogurt and vanilla. Stir until combined.
7. Add the dry ingredients and fold gently until almost combined.
8. Fold in the toasted walnuts. Do not overmix.
9. Divide batter among 12 muffin cups. Sprinkle optional walnuts over the tops.
10. Bake approximately 18–22 minutes. Muffins are done when the tops are set and a toothpick comes out with a few moist crumbs.
11. Cool 5–10 minutes in the pan, then transfer to a rack.

Nutrition

Chef's Notes

Very ripe bananas with heavily spotted skins provide the best flavor and moisture. Do not add extra flour just because the batter looks thick. Storage: Store airtight at room temperature for up to 2–3 days, refrigerate for up to 5 days, or freeze tightly wrapped for up to 2–3 months. Mixing tip: Fold gently after adding flour — small lumps are fine. Overmixing produces dense, rubbery, tough muffins.

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