Banana & Walnut Muffins

What’s better than bananas, walnuts and brown sugar? These muffins are so good – especially when they’re warmed in the microwave.

2 1/2 cups flour
1/2 tsp baking soda
3/4 cup brown sugar
1/4 tsp cinnamon
2 cups smashed bananas (about 4-6)
1/2 cup milk
1/2 cup vegetable oil
2 eggs
dash of salt
1/2 tsp vanilla extract
3/4 cup chopped walnuts

Preheat oven to 425 degrees. Line 2 muffin pans with paper liners.

Whisk flour, baking soda, brown sugar and cinnamom together in a large bowl, set aside. In a large bowl with a spout, whisk the bananas, oil, milk, eggs, salt and vanilla.

Make a small well in the center of the dry ingredients. Pour the wet ingredients into the center and stir with a wooden spoon until the dry mixture is moistened but still lumpy. Do not over mix the batter or the muffins will come out dense. Gently stir in the walnuts. Divide the batter evenly into the muffin pan.

Place the muffin pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake until golden brown about 25 minutes, rotating the pan halfway through baking. Insert a toothpick into the center of a muffin to check for doneness.

Cool muffins in the pan on a cooling rack for a couple of minutes. Turn the muffins out of the pan and contine to cool on the racks.

Serve warm or at room temperature.
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