Ingredients:

  • 3 medium overripe bananas (approx. 340g), mashed
  • 1/2 cup unsalted butter (113g), melted and slightly cooled
  • 3/4 cup brown sugar (150g), packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)
  • 1 cup chopped walnuts or pecans (115g), toasted
  • 1 tbsp coarse sugar (12g) for sprinkling

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, mash the overripe bananas with a fork until smooth.
  3. Whisk the melted butter, brown sugar, egg, and vanilla extract into the mashed bananas until the mixture is glossy and fully combined.
  4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
  5. Pour the dry ingredients into the wet mixture. Using a silicone spatula, gently fold the ingredients together until no streaks of dry flour remain; do not overmix.
  6. Gently fold in the toasted walnuts or pecans until evenly distributed.
  7. Divide the batter evenly among the 12 liners, filling them nearly to the top.
  8. Sprinkle the tops of the muffins with coarse sugar if desired.
  9. Bake at 425°F (218°C) for 5 minutes, then without opening the oven door, reduce the heat to 350°F (175°C) and bake for the remaining 18–20 minutes.