Ingredients
Equipment
Method
- Prep: Preheat oven to 350°F. Grease or line one 12-muffin tin or two 6-muffin tins (or for mini muffins, a 24-mini muffin tin.) Mash your bananas in a small bowl with the back of a fork or a potato masher and set aside.3 medium ripe bananas
- Mix the dry ingredients: Place the flour, baking soda, baking powder and salt in a medium mixing bowl and use a whisk to incorporate.1 ½ cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon sea salt
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the sugar, melted butter and vanilla and whisk again. Finally, add the bananas and whisk gently to combine.2 large eggs, ⅔ cup light brown sugar, 6 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Combine: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated and then fold in the walnuts (don't over mix.) Divide the batter evenly into the muffin cups.1 cup chopped walnuts
- Bake: Bake muffins for 21-23 minutes or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
Nutrition
Notes
To melt the butter or coconut oil: Place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.
Storage: Banana muffins will stay fresh in an airtight container for up to 4 days in the fridge, or up to 2 months in the freezer.
