No need for a mixer with this recipe.
Don't want the nuts? Feel free to leave out or swap with chocolate chips.
- 2 to 3 ripe bananas, thoroughly mashed (about 1 cup mashed)
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 Tbsp strong brewed coffee or espresso, or a pinch of instant coffee granules mixed with a Tbsp of water (optional)
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cup of flour
- 1 cup chopped walnuts or pecans (toasted or raw)
1 Preheat oven, prepare muffin pan: Preheat the oven to 350°F. Line a muffin pan with paper liners.
2 Combine wet ingredients and sugar: Thoroughly mash the bananas in a large bowl. Stir the melted butter into the bananas. Mix in the sugar, egg, coffee and vanilla extract.
3 Combine dry ingredients: Whisk together the flour, baking soda, and salt.
4 Add dry ingredients into wet, add nuts: Add the flour mixture to the banana mixture, a third at a time, stirring until it is just incorporated. (Do not over-mix! Over-mixing will result in dense, tough muffins.)
Fold in the chopped walnuts or pecans.
5 Fill muffin cups, and bake: Lightly spoon the mixture into a prepared muffin tin. Bake at 350°F for 20-25 minutes.
Check for doneness by pressing down on the top of the muffin. If it bounces back, it's done. You can also test by inserting a skewer or other tester into the center of a muffin. If it comes out clean, it's done.
Cool on a rack.