super moist

These banana nut muffins are bakery-quality made right at home! They’re so moist, loaded with banana flavor, and baked with toasted walnuts.

WHAT YOU NEED mashed ripe banana all purpose flour baking powder baking soda cinnamon salt toasted walnuts or pecans European style unsalted butter granulated sugar dark brown sugar pure maple syrup eggs vanilla extract sour cream demerara sugar

1. To toast the nuts, preheat the oven to 350F and spread the whole nuts (not yet chopped) out on a baking sheet. Bake for 12-15 minutes, or until darkened and fragrant.  2. Whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. 3. Whisk together the banana, melted butter, sugars, maple syrup, eggs, vanilla, and sour cream.

4. Pour the dry ingredients into the wet ingredients and use a rubber spatula to combine. When some flour is still showing, finely chop the toasted nuts and toss 1 cup in to the batter. Continue to fold until the batter is fully combined. 5. Cover the bowl and allow the batter to rest for 30 minutes at room temperature.

6. Scoop the muffin batter into liners, careful not to disrupt the fluffiness that has developed over those 30 minutes. 7. Sprinkle with the remaining chopped nuts and a pinch of demerara sugar (or any other raw sugar). 8. Bake for 20-25 minutes. Allow the muffins to cool in the pan for 5 minutes, then transfer the muffins to a cooling rack.