American 22 min

Banana Nut Muffins

Name: Banana Nut Muffins
Total time: 22 min
Yield: 2 servings
Cuisine: American
Ingredients: 3 very ripe bananas, mashed (about 1¼ cups); 1¾ cups all-purpose flour; ¾ cup granulated sugar; 1 teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; 2 large eggs; ⅓ cup vegetable oil; ¼ cup sour cream; 1 teaspoon vanilla extract; 1 cup walnuts, roughly chopped; 2 tablespoons brown sugar for topping

bakingbreakfast

Ingredientsfor 2

240

Cal

Protein

34g

Carbs

11g

Fat

13 very ripe bananas, mashed (about 1¼ cups)
21¾ cups all-purpose flour
3¾ cup granulated sugar
41 teaspoon baking soda
5½ teaspoon salt
6½ teaspoon cinnamon
72 large eggs
8⅓ cup vegetable oil
9¼ cup sour cream
101 teaspoon vanilla extract
111 cup walnuts, roughly chopped
122 tablespoons brown sugar for topping

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Instructions

1
Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners. Whisk flour, sugar, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, whisk together mashed banana, eggs, oil, sour cream, and vanilla until smooth.
2
Pour wet ingredients into dry and fold with a spatula until just combined — some lumps are perfectly fine. Fold in walnuts. Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle brown sugar over each muffin top.
3
Bake at 425°F for 5 minutes (the initial blast of heat creates a tall dome), then reduce to 375°F without opening the oven and bake 15–17 more minutes until the tops are golden brown and a toothpick inserted in the center comes out clean. Cool in the tin 5 minutes before transferring to a wire rack.