Ingredients:

  • 3 large over-ripe bananas, mashed (approx. 1 cup / 225g)
  • 1/2 cup unsalted butter, melted and cooled slightly (115g)
  • 3/4 cup light brown sugar, packed (150g)
  • 1 large egg, room temperature (50g)
  • 1 tsp pure vanilla extract (5ml)
  • 1 1/2 cups all-purpose flour (190g)
  • 1 tsp baking soda (5g)
  • 1/4 tsp fine sea salt (1.5g)
  • 1/2 tsp ground cinnamon (1g)
  • 1/2 cup walnuts or pecans, toasted and roughly chopped (60g)
  • 1 tbsp turbinado sugar (15g)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your mini muffin pan thoroughly with non-stick spray or line with mini paper liners.
  2. In a large bowl, mash the bananas until mostly smooth. Whisk in the melted butter, brown sugar, egg, and vanilla extract until the mixture is velvety and the sugar has mostly dissolved.
  3. Sift the flour, baking soda, salt, and cinnamon directly into the wet ingredients. Using a spatula, gently fold the batter together until no more streaks of white flour remain. Fold in the toasted nuts.
  4. Scoop the batter into the mini muffin cups, filling each about 3/4 full. Sprinkle a pinch of turbinado sugar on top of each muffin if desired. Bake for 12–15 minutes.
  5. Remove from the oven when the tops spring back to the touch and a toothpick inserted into the center comes out with a few moist crumbs. Let them cool in the pan for 5 minutes before transferring to a wire rack.