Ingredients:

  • 1 ¾ cups (210 g) All-Purpose Flour, sifted
  • ½ cup (100 g) Granulated Sugar
  • ¼ cup (50 g) packed Brown Sugar
  • 1 teaspoon (5 g) Baking Soda
  • ½ teaspoon (2.5 g) Baking Powder
  • ½ teaspoon (3 g) fine sea Salt
  • 1 ½ cups (Approx. 350 g) very ripe Bananas, mashed (about 3-4 large)
  • 2 Large Eggs, beaten
  • ½ cup (113 g) Unsalted Butter, melted and slightly cooled
  • ¼ cup (60 ml) Whole Milk or Buttermilk
  • 1 teaspoon (5 ml) Vanilla Extract
  • ½ cup (60 g) Walnuts or Pecans, roughly chopped
  • 1 tablespoon (15 g) Turbinado or coarse sugar (optional, for topping)

Instructions:

  1. Preheat the oven to a blazing hot 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, both sugars (granulated and brown), baking soda, baking powder, and salt. Set the dry mixture aside.
  3. In a separate medium bowl, mash the very ripe bananas until they are mostly smooth, leaving a few small lumps for texture.
  4. Add the beaten eggs, melted butter, milk, and vanilla extract to the mashed bananas. Whisk the wet ingredients together until just combined.
  5. Pour the wet banana mixture into the dry ingredient mixture.
  6. Using a rubber spatula, gently fold the batter just until the flour streaks mostly disappear. Stop mixing immediately when the last of the flour is integrated; overmixing leads to tough muffins.
  7. Gently fold in the chopped walnuts or pecans.
  8. Allow the batter to rest at room temperature for 5–10 minutes. This resting period allows the flour to fully hydrate.
  9. Use an ice cream scoop to distribute the batter evenly among the 12 muffin cups, filling them nearly to the top.
  10. Optional: Sprinkle the tops with a pinch of coarse turbinado sugar for a lovely crunch.
  11. Bake the muffins at 425°F (220°C) for exactly 5 minutes (this high-heat blast creates the signature dome).
  12. Without opening the oven door, immediately reduce the oven temperature to 375°F (190°C). Continue baking for an additional 15–17 minutes, or until a wooden skewer inserted into the centre comes out clean.
  13. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.