Ingredients:

  • 1¾ cups (220 g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional, but recommended)
  • ½ cup (113 g) unsalted butter, melted and cooled slightly
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, at room temperature
  • 3 ripe bananas (about 1½ cups mashed)
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) buttermilk or plain yogurt
  • 1 cup (120 g) toasted walnuts, coarsely chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with butter or oil.
  2. In a large bowl, sift or whisk together the flour, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk melted butter and sugar until combined. Add eggs one at a time, mixing well after each addition. Stir in mashed bananas and vanilla extract. Mix in buttermilk until just combined.
  4. Pour the wet mixture into dry ingredients. Stir gently with a spatula until just combined; some lumps are okay to avoid overmixing.
  5. Carefully fold in the chopped toasted walnuts.
  6. Divide batter evenly into muffin cups, filling about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove muffins from oven and let cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.