Ingredients:

  • 2 cups (250g) all-purpose flour, spooned and leveled
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) ground cinnamon
  • 1/4 teaspoon (1g) salt
  • 1/2 cup (1 stick, 113g) unsalted butter, melted and cooled slightly
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk with 1/2 teaspoon lemon juice stirred in)
  • 1 1/2 cups (approximately 3 large) mashed ripe bananas
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
  3. In a separate large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the mashed bananas until just combined. Do not overmix!
  7. Fill each muffin cup about 2/3 full.
  8. Sprinkle the tops with chopped walnuts or pecans, if using.
  9. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it.
  10. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.