Ripe, well-mashed bananas bring natural sweetness and moisture to these tender muffins, while a hit of cinnamon and vanilla keeps the flavor warm and cozy. The batter comes together in two bowls with a simple whisk-and-fold method, so there's no fussy technique standing between you and a fresh batch. Chopped walnuts fold in for a bit of crunch against the soft, golden crumb, and the tops bake up nicely domed with just the right chew at the edges. Each one bakes in about 20 minutes, making this an easy grab-and-go breakfast or snack. It's a solid pick for anyone working an added sugar limit into their baking routine without giving up something that actually feels like a treat.
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Learn more →12 servings
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well with oil.
In a large bowl, mash the bananas with a fork until smooth with only small lumps remaining, about 1 1/4 cups total.
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