Description
Moist, not overly sweet. Nutty, soft, and not overly dense. A great breakfast on a lazy Sunday.
Ingredients
- 1 ¼ cups walnuts, finely chopped
- 2 cups all-purpose flour
- ¾ cup white sugar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 3 very ripe bananas, mashed
- 2 eggs, beaten
- 6 tablespoons unsalted butter, melted and cooled
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant
- 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
- Whisk flour
- sugar
- chopped walnuts
- baking soda
- and salt together in a large bowl.
- Combine bananas
- eggs
- melted butter
- sour cream
- and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
- Bake until muffins are golden brown on top and tops spring back when lightly pressed
- 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 12