Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional, but recommended)
- 3 ripe bananas, mashed
- ½ cup granulated sugar or brown sugar
- ⅓ cup melted butter (or vegetable oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Greek yogurt or sour cream (for extra moisture)
- ¾ cup chopped walnuts, toasted
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mash the bananas in a large bowl. Add sugar, melted butter, eggs, vanilla extract, and Greek yogurt. Mix well until combined.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the banana mixture. Stir gently until just combined—do not overmix.
- Fold in the walnuts evenly throughout the batter.
- Fill the muffin cups about ¾ full with batter.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the muffin tin, then transfer to a wire rack to cool completely.
- Enjoy! Serve warm or store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Cuisine: American