1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt (omit if using salted butter)
2/3 cup sugar
6 tablespoons butter, room temperature
2 large eggs, room temperature
2 mashed ripe bananas
1/2 cup chopped walnuts

1 1/2 cups flour 1 1/2 teaspoons baking powder 1 teaspoon salt (omit if using salted butter) 2/3 cup sugar 6 tablespoons butter, room temperature 2 large eggs, room temperature 2 mashed ripe bananas 1/2 cup chopped walnuts

1. Preheat the oven to 375ºF. Line muffin tin with cupcake liners.
2. Whisk together the flour, baking powder, and salt in a small mixing bowl.
3. Cream together the sugar and butter until fluffy. Add the eggs, one at a time, beating until completely incorporated.
4. Add the banana puree; the batter will likely look broken after this step.
5. Add the flour mixture in two additions, mixing until no streaks of flour appear.
6. Gently fold in the nuts.
7. Divide the batter between the prepped muffin tin wells; each well should be about 3/4 full.
8. Bake until golden brown and the tops of the muffins spring back, 15-18 minutes.