Ingredients
Method
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a bowl, combine flour, baking soda, and salt.
- In another bowl, mix mashed bananas, sugar, beaten egg, melted butter, and vanilla extract.
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in chopped nuts gently.
- Spoon batter into muffin cups about ¾ full.
- Bake for 20–25 minutes until golden and a toothpick inserted comes out clean.
- Cool muffins for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix batter to keep muffins tender.
Use very ripe bananas for maximum sweetness and flavor.
Swap walnuts for pecans or chocolate chips for variation.
Store in an airtight container at room temperature for up to 2 days.
Freeze for longer storage and thaw before serving.
Use very ripe bananas for maximum sweetness and flavor.
Swap walnuts for pecans or chocolate chips for variation.
Store in an airtight container at room temperature for up to 2 days.
Freeze for longer storage and thaw before serving.