Banana Muffins

Baker's style banana muffins with chocolate icing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven: Preheat oven to 425°F (220°C).

Step 2

Prepare Muffin Tin: Line a 12-cup muffin tin with liners. Place them every second cup to allow for even baking and expansion.

Step 3

Mash Bananas: In a large bowl, mash the bananas, leaving some small chunks for texture.

Step 4

Mix Wet Ingredients: Whisk together oil, melted butter, brown sugar, egg, Greek yogurt, and vanilla until just combined.

Step 5

Combine Dry Ingredients: In a separate bowl, gently mix flour, baking soda, salt, and cinnamon.

Step 6

Combine Mixtures: Fold the dry ingredients into the wet mixture JUST until combined. It’s okay to have some flour streaks.

Step 7

Toast Walnuts: Lightly toast walnuts in a dry pan for 2-3 minutes until fragrant.

Step 8

Add Walnuts: Fold most of the walnuts into the batter, reserving some for topping.

Step 9

Fill Muffin Liners: Fill muffin liners to the top for bakery-style muffins and sprinkle reserved walnuts on top.

Step 10

Bake: Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for an additional 15-18 minutes. Test with a toothpick - it should come out with moist crumbs, not completely clean.

Step 11

Cool Muffins: Cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.