Ingredients:

  • 3 large overripe bananas, mashed
  • 1/2 cup unsalted butter, melted and cooled
  • 1/2 cup coconut sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3/4 cup chopped walnuts
  • 1 tbsp raw sugar

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
  2. In a large bowl, mash the bananas with a fork until smooth.
  3. Whisk in the melted butter and coconut sugar until the mixture is glossy and well-combined.
  4. Beat in the egg and vanilla extract until the batter is velvety.
  5. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  6. Gently pour the dry ingredients into the wet banana mixture and fold in by hand using a rubber spatula until no streaks of white flour remain.
  7. Fold in the chopped walnuts until evenly distributed.
  8. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  9. Sprinkle a pinch of raw sugar on top of each muffin.
  10. Bake for 20–25 minutes until the tops are a deep golden brown.