Soft, moist muffins featuring ripe bananas, crunchy walnuts, and warm cinnamon. Perfect for morning or afternoon treats.
# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 3/4 cup granulated sugar
08 - 2 large eggs, at room temperature
09 - 1 teaspoon pure vanilla extract
10 - 3 medium ripe bananas, mashed (about 1 1/4 cups)
→ Nuts
11 - 1 cup walnuts, chopped
# Method:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
03 - In a separate bowl, whisk melted butter and granulated sugar until smooth. Blend in eggs and vanilla extract, then stir in mashed bananas until well incorporated.
04 - Add wet ingredients to the dry mixture and gently stir until just combined to avoid overmixing.
05 - Using a spatula, lightly fold chopped walnuts into the batter.
06 - Divide the batter evenly into the prepared muffin tin, filling each cup approximately two-thirds full.
07 - Place the tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
