| Butter (unsalted) | 1/2 cup, room temp. | |
| Brown Sugar | 1/3 cup | |
| White Sugar | 1/3 cup | |
| Eggs | 2 | |
| Ripe Bananas | 4, mashed | |
| Vanilla Extract | 2 teaspoons | |
| All Purpose Flour | 1 3/4 cups | |
| Baking Soda | 1 teaspoon | |
| Salt | 1/4 teaspoon | |
| Cinnamon | 1/2 teaspoon | |
| Walnuts | 1/4 cup, chopped |
Preheat oven to 350°F.
While the oven is heating up, put cold butter & frozen bananas in a glass pan in the oven. This will give the chance to warm. Just make sure to take out of the oven after 4-5 minutes. You don’t want to overheat your butter. Take out and leave to get to room temperature.
In a large bowl, whisk room temperature butter and sugar until well combined.
Grease the muffin tin with any remaining melted butter from the glass pan you heated it up in.
Mix in eggs, mashed banana, vanilla, whisking until just combined. Don’t get out of control mixing the eggs and butter too much.
In a separate bowl, combine flour, baking soda, salt, cinnamon.
Add dry ingredients into the wet ingredients. Stir until almost combined.
Add walnuts. Mix until no streaks of flour remain.
Pour batter evenly into the muffin cups.
Sprinkle the tops with sugar.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Place the pan on a wire rack to cool. Enjoy!
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