2 1/2 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/3 cup vegetable oil
1/2 cup white sugar
1/2 cup packed brown sugar
2 large eggs
3/4 cup milk
2 tsp vanilla
1 cup ripe mashed banana (about 2 medium)
1 cup chopped walnuts, divided, optional
Preheat oven to 425F and line 19-20 muffin cups with paper liners.In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a medium bowl, whisk together the oil, white sugar, brown sugar, eggs, milk, vanilla and bananas.
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir everything together. Don’t overmix. Add 2/3 cup walnuts if using walnuts.
Pour batter into liners, filling 3/4 of each liner and top with the remaining 1/3 cup chopped walnuts if using walnuts.
Bake for 5 minutes at 425F. Reduce the heat to 375F, without removing muffin tins and bake for another 10-11 minutes or until a toothpick inserted into the center comes out clean.
Note: The change in oven temperature, creates the muffin top texture and high dome. I didn’t use walnuts. My kids would strangle me. My batter made 19 muffins. I’m certain I could make 20.
This is an easy muffin to make.
I will make another recipe soon and see which I prefer. Or I will bake this one again and try applesauce instead of the oil.
I liked this recipe because it only uses 2 bananas. Most seem to use 3. I rarely have 3 overripe bananas. But today I did have 2 that were on the verge of no one eating them. One got crushed in Matt's lunchbox and looked pretty bad on the outside and the other was from last week.