Banana-Walnut Muffins
Want to use up those overripe bananas? In less than an hour, you can turn that dark-speckled bunch into impressively tall, fluffy, fruit-packed muffins.
Gather Your Ingredients
Key Equipment
Before You Begin
Be sure to use bananas that are very heavily speckled or even black; less-ripe bananas will produce dry muffins with less flavor. You can substitute thawed frozen bananas; be sure to add any juice that is released as the bananas thaw. We like the classic pairing of banana and walnuts here, but you can substitute chopped toasted pecans or omit the nuts altogether if you prefer. (Nut-free muffins will be slightly smaller.)
Instructions
1.
Adjust oven rack to middle position and heat oven to 425 degrees. Grease 12-cup muffin tin. Whisk flour, baking powder, baking soda, and salt together in medium bowl.
2.
Whisk bananas, ¾ cup sugar, eggs, oil, and vanilla in large bowl until fully combined. Add flour mixture and whisk until fully combined. Stir in walnuts. Using portion scoop or large spoon, divide batter evenly among prepared muffin cups (about ½ cup batter per cup; cups will be very full). Sprinkle with remaining 2 tablespoons sugar.
3.
Bake until tops are golden brown and toothpick inserted in center comes out clean, 14 to 18 minutes. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool for at least 5 minutes. Serve warm or at room temperature.
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