As you know, I love making muffins. I don’t know how many muffin recipes I have on the blog, but it’s probably pushing 50. Banana muffins are probably one of the most popular type of muffins I make. It’s probably because my kids always want bananas, but then never end up eating them and then they are overripe.
This recipe is my new favorite banana muffin recipe. I love the depth of flavor and the walnuts that are sprinkled throughout and on top. They were devoured in no time at all! Now, I just need to wait for another bunch of bananas to ripen to make these again!
1 1/2 cup flour
1 1/2 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
1 stick unsalted butter, melted
3 large ripe bananas, mashed
1/2 cup sugar
1/4 cup dark brown sugar, packed
1/4 cup milk
1 tsp vanilla extract
3/4 cup chopped walnuts
Preheat your oven to 350 degrees. Line a muffin tin with paper liners and set aside. In a large bowl, combine the flour, baking soda, salt, nutmeg and cinnamon together. Set aside.
In a separate bowl, mix the mashed bananas with both sugars, milk, egg and vanilla. Stir until well combine. Add the wet ingredients into the dry ingredients. Mix until just combined, do not over mix. Fold in 1/2 cup of the chopped walnuts.
Divide the batter evenly into the muffin tins and sprinkle the remainder of the walnuts over the top of the muffins. Bake for 22 to 25 minutes or until the muffins are golden brown. Check doneness with a toothpick. Allow the muffins to cool in the pan for 5 minutes. Remove and allow to completely cool. Store in an airtight container.
Source: Crafty Cooking Mama