Ingredients:

  • 3 very ripe bananas, mashed (approximately 1 ½ cups / 340g)
  • ½ cup (1 stick / 113g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (2.5g) ground cinnamon
  • ¼ teaspoon (1.25g) salt
  • ½ cup (57g) chopped walnuts

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the ripe bananas until mostly smooth (a few lumps are fine).
  3. Add the melted butter, sugar, egg, and vanilla extract to the mashed bananas. Whisk until well combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
  6. Gently fold in the chopped walnuts.
  7. Spoon the batter into the prepared muffin cups, filling each about ¾ full. An ice cream scoop works great for even portions.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.