They make a fantastic breakfast or snack in the afternoon, and they freeze well. This is also the perfect method to use up overripe bananas that are sitting on your counter.

Let’s start baking!

• 3 ripe bananas, mashed
• ½ cup (1 stick) of unsalted butter, melted
• 3/4 cup of brown sugar, packed
• Two big eggs
• 1 teaspoon of vanilla extract
• 1 ½ cups of flour for all purposes
• 1 tsp of baking soda
• ½ tsp of baking powder
• ½ teaspoon of salt
• ½ tsp of cinnamon
• ½ cup of chopped walnuts (or pecans)

• Big basin for mixing
• Medium-sized mixing bowl
• Fork (to crush bananas)
• Whisk
• Muffin pan
• Nonstick spray or paper liners
• Spoons and cups for measuring
• Spatula

1. Mash the bananas
   In a big mixing bowl, use a fork to mash the bananas until they are smooth with a few little lumps.
2. Mix the wet things together
   Put the melted butter, brown sugar, eggs, and vanilla essence in the mashed bananas. Whisk until everything is smooth.
3. Mix the dry ingredients together.
   In a larger basin, mix together the flour, baking soda, baking powder, salt, and cinnamon.
4. Combine the wet and dry ingredients
   Using a spatula, slowly incorporate the dry ingredients into the liquid mixture. Mix until just blended (don’t mix too much!).
5. Put in nuts
   Gently fold in the chopped walnuts until they are evenly spread out.

6. Put batter in muffin cups
   Put paper liners in a muffin tin (or oil it) and fill each cup about three-quarters of the way full with batter.
7. Put in the oven
   Put the food in the oven at 350°F (175°C) for 18 to 22 minutes, or until a toothpick comes out clean.
8. Let it cool and enjoy!
   After 5 minutes, take the muffins out of the pan and allow them cool fully on a wire rack.

• Use bananas that are quite ripe; the browner they are, the better! They make everything sweeter and wetter.
• To make the muffins light and fluffy, don’t mix the batter too much. Just stir until everything is mixed.
• Toast the nuts: Lightly roasting the walnuts before adding them makes them taste better.
• Fill the muffin cups about three-quarters of the way full. This will help you obtain the perfect dome top.
• Let them cool down. They taste better after sitting for a few minutes.
• No nuts? You can skip them or use chocolate chips instead.
• No gluten? Use a gluten-free flour mix that is 1:1.
• No dairy? Instead of butter, use coconut oil or a dairy-free butter replacement.
• Not as much sugar? For a less sweet variation, cut the brown sugar down to 1/2 cup.
• For 2–3 days, keep in an airtight jar at room temperature.
• You may keep it in the fridge for up to a week.
• You can freeze it for up to three months and then heat it up as needed!
• Let muffins cool all the way down, then put them in a bag that won’t let air in and freeze them for up to three months.
• Reheat: To get that fresh-baked taste back, put it in the microwave for 20 to 30 seconds.