Ingredients

The following ingredients have 12 Servings
  • 1 cup sugar
  • 1/2 cup butter ((salted, 1 stick - softened at room temperature))
  • 3-4 large bananas ((overripe))
  • 2 large eggs
  • 2 Tbsp milk ((whole milk))
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 cups all-purpose flour ((divided, reserve 1/4 c flour to coat the nuts))
  • 1/2 cup crushed black walnuts

Instruction

  • Preheat your oven to 375°F (190°C) and either coat your muffin tin(s) with non-stick cooking spray or line with cupcake papers.
  • In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash into the creamed butter and sugar.
  • Add the eggs, milk and vanilla, then mix until combined (wet batter will be very lumpy from butter and bananas).
  • Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 3/4 cups) and mix just until the flour is incorporated into the lumpy batter.
  • In a small Ziploc bag, combine the remaining flour portion (1/4 cup) with the crushed black walnuts. Shake until well coated, then add to the batter and fold in gently to distribute evenly throughout the batter. *You can add mashed bananas at this step too (vs. earlier) if you like larger chunks of banana in your muffins.
  • Transfer batter to prepared muffin tins, and bake at 375°F (190°C) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of the muffins.
  • Remove to a wire cooling rack and allow the banana nut muffins to cool in the muffin tins for a few minutes before turning the muffins out. Serve muffins warm or at room temperature.