These are the muffins you should make this weekend

Because how do we really feel about bananas?

A few rotten bananas landed on my desk this week, which is to say, I bought bananas with good intentions and then ignored them entirely. The truth is, I think I only like the idea of bananas. The concept. The telephone jokes. A banana tucked into my tote bag like I’m someone who will make a practical snack choices at some point in the day. But the reality? I won’t touch them. The only time I’ll willingly eat a banana is in a moment of pure desperation—like those slightly grey, aggressively unripe bananas at an airport Starbucks. But a banana in my own kitchen, under normal, non-airport conditions? Absolutely not.

So, they sit. They wait. They ripen beyond the point of reason. And then—only then—do they fulfill their true purpose.

This small-batch banana nut muffin recipe is designed for that exact moment. It calls for about a banana and a half, which might suggest that I ate the other half like a reasonable person. Let’s not be ridiculous. No, that half a banana has been unceremoniously banished to the freezer, where it will live among its forgotten brethren—destined for a smoothie I’ll make come summer. Or maybe it will meet its end in a loaf of banana bread. Or, if it still has the structural integrity to hold itself together, a batch of battered banana pancakes. But today, we’re making muffins. Small-batch, golden brown, nutty little gems that make me grateful for my ongoing, deeply flawed relationship with bananas.

A Small Batch of Banana Nut Muffins

Makes 6-8 muffins

You’ll Need:

• 1 cup (100g) walnut halves, toasted then chopped (plus an untoasted walnut half for each muffin to, which is nice but optional)

• 1 cup (125g) all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3/4 teaspoon kosher salt

• 4 tablespoons (1/2 stick) salted butter, melted

• 2 tablespoons neutral oil (I used avocado oil)

• 1/2 cup (100g) brown sugar, packed

• 1/2 teaspoon vanilla extract

• 1 large egg

• 1/4 cup sour cream

• 5 ounces (about 1 1/2) bananas very ripe, mashed

How To Make Them:

1. Toast the walnuts: Place the walnut halves in a dry pan over medium heat and toast until fragrant, about 3–5 minutes. Let them cool, then roughly chop. Toasting walnuts makes them taste extra buttery - don’t skip this step.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

3. Mix the wet ingredients: In a separate large bowl, whisk together the melted butter, oil, brown sugar, and vanilla extract. Add the egg and mix until smooth. Stir in the sour cream and mashed bananas until fully combined.

4. Combine wet and dry: Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until no dry streaks remain. Fold in the chopped walnuts, being careful not to overmix. Let the batter rest at room temp while the oven preheats.

5. Prep the oven and pan: Preheat your oven to 350°F and line a muffin tin with 6 to 8 paper liners. If you don’t have liners, lightly grease the cups with butter or nonstick spray.

6. Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each nearly full - I love when they dome over the top a bit. Top each with an untoasted walnut, if you like.

7. Bake: Bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

8. Cool and enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm with butter, or let them cool completely and store in an airtight container for up to three days.

Best enjoyed with a cup of coffee and the satisfaction of having found a purpose for those nearly-forgotten bananas.