Fluffy, moist, and packed with ripe banana flavor and crunchy nuts — perfect for breakfast or snacking!

🧁 Ingredients:

• 2 cups (250g) all-purpose flour

• ¾ cup (150g) granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp ground cinnamon (optional)

• ½ cup (120ml) vegetable oil or melted butter

• 2 large eggs

• 1 tsp vanilla extract

• 3 medium ripe bananas, mashed (about 1¼ cups or 300g)

• ½ cup (120ml) plain yogurt or sour cream

• ¾ cup (90g) chopped walnuts or pecans (plus more for topping)

---

📝 Instructions:

1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease lightly.

2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Mix wet ingredients: In another bowl, whisk the oil, eggs, vanilla, mashed bananas, and yogurt until smooth and well combined.

4. Combine: Add the wet mixture to the dry ingredients. Stir gently just until combined — do not overmix.

5. Fold in the chopped nuts.

6. Fill muffin cups: Spoon the batter into the prepared tin, filling each about ¾ full. Top with extra nuts, if desired.

7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Cool: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

---

🍽️ Tips:

• Use extra-ripe bananas for best flavor and natural sweetness.

• Add chocolate chips or a streusel topping for variety.

• Muffins can be frozen for up to 2 months — perfect for make-ahead breakfasts.