banana muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed ripe bananas (about 3 medium)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, cream together softened butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
6. Fold in mashed bananas and nuts (if using).
7. Fill muffin cups about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Notes

• For extra moist muffins, add 1/4 cup of sour cream or plain yogurt to the batter.
• To prevent overmixing, use a light hand when folding in the dry ingredients.
• Store muffins in an airtight container at room temperature for up to 3 days.
• For best results, use bananas that are very ripe – the browner, the better!
• Line the muffin tin with parchment paper liners for easy removal.