Banana Nut Muffins

Ingredients

• 1 1/2 cups plus 2 tablespoons (205 grams) bread flour
• 1 tablespoon baking powder*
• 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 3/4 teaspoon ground cinnamon, (optional)
• 1/4 teaspoon ground nutmeg, (optional)
• 1 1/2 cups (354 grams) mashed, very ripe bananas ((about 3 large bananas)**)
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) light brown sugar
• 2 tablespoons (28 grams) unsalted butter, (melted and cooled)
• 1/4 cup (50 grams) vegetable or canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup (75 grams) walnut halves or pecans, (toasted***)
• Coarse sugar, (for garnish if desired)

Steps

1. 1

   Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.

2. 2

   In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices if using.

3. 3

   In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and use a rubber spatula to stir until just barely combined. Stir in the nuts.

4. 4

   Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.

5. 5

   Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.

6. 6

   Store in an airtight container for up to 3 days.