Banana Nut Muffins

• 1 1/2 cups flour
• 1 tsp (5 ml) baking soda
• 4 very ripe bananas
• 1 stick of butter (8 TBSP or 1/2 cup / 113 g), melted and cooled a bit
• 1 TBSP (15 ml) vanilla extract
• 2/3 – 3/4 cup light or brown sugar (depending on how sweet you want it / 130–150 g)
• 1/2 heaping teaspoon coarse kosher salt (half as much if using fine salt / 3 g)
• 2 eggs
• 1/2 cup walnut pieces (optional)

Instructions

1. 1

   Preheat the oven to 350°F (175°C). Line a standard 12-well muffin pan with muffin liners.

2. 2

   Measure the flour by spooning it gently into your measuring cup, then level it off with a butter knife without compressing it, and add it to a small bowl. Mix the baking soda into the flour.

3. 3

   Mash the bananas (a few chunks are okay). Whisk in the sugar, butter, vanilla, and kosher salt well. Add the eggs one at a time, mixing after each addition. Don't beat too hard after you add the eggs, as you don't want too much air incorporated.

4. 4

   Sift your flour mixture into your banana mixture and finish folding the flour well, yet gently, with a flexible rubber spatula. If you wish to add nuts, add them while incorporating your flour into the batter. You don't want to over-mix as it will be tough and not light and fluffy, but you don't want chunks of flour either.

5. 5

   Divide the batter among the 12 muffin cups and bake in the preheated oven for about 18 minutes (anywhere from 17 to 20 minutes should work). Test with a toothpick to make sure they are still moist but you don't get any wet batter on the toothpick. Allow the muffins to cool in the muffin pan for 5 minutes, then finish cooling on wire racks. Enjoy!