Ingredients

The following ingredients have 18 Servings
  • ½ cup (119ml) vegetable oil
  • ¾ cup (150g) granulated sugar
  • 2 overripe bananas
  • 2 large eggs
  • 7 tablespoons sour milk or buttermilk (make your own by adding 1/2 teaspoon of vinegar or lemon juice to your milk and let it sit for 5 minutes)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups (248g) all-purpose flour
  • 1 cup chopped nuts (walnuts or pecans, divided)

Instruction

  • Preheat oven to 350°F. Line muffin pans with liners or spray with nonstick cooking spray.
  • Mash bananas with a fork or potato masher until smooth.
  • Stir together granulated sugar and oil. Add mashed bananas, eggs, sour milk, salt, and baking soda and stir until combined. Mixture will be slightly lumpy.
  • Add flour and stir until just incorporated. Stir in 1/2 cup chopped nuts. Divide evenly among muffin liners, filling about 2/3 full.
  • Sprinkle each muffin with some of the remaining nuts.
  • Bake for 13-15 minutes until a toothpick comes out with just a few crumbs.
  • These are wonderful fresh from the oven or cooled to room temperature. Store in an airtight container for up to 2 days or freeze for up to one month. Defrost at room temperature or in the microwave.