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2 cups all-purpose flour (250 grams)

1 tsp baking soda

½ tsp baking powder

½ tsp cinnamon

¼ tsp salt

½ cup white sugar (100 grams)

½ cup brown sugar (105 grams)

½ cup butter (112 grams), melted

2 large eggs, room temperature

2 teaspoons vanilla extract

¼ cup sour cream, room temperature

3 medium large brown bananas, mashed

½ cup chopped walnuts

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1. Preheat the oven to 400F (200C) degrees and line a muffin pan with papers.

2. In a large bowl whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.

3. In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, sour cream and vanilla extract.

4. Whisk the mashed bananas into the butter mixture.

5. Make a well in the middle of the dry ingredients and pour the wet ingredients into the bowl.

6. Gently fold the wet ingredients into the dry ingredients. Do this by hand (not an electric mixer).

7. Gently fold in the chopped walnuts.

8. Spoon the batter into the prepared muffin tin, filling each muffin paper to the top. You should end up with 12-14 muffins in total.

9. Bake for 5 minutes at 400F (200C) degrees. Without removing the pan from the oven, turn the oven down to 375F (190C) and continue baking for 10-12 minutes or until an inserted toothpick comes out clean.

Notes: can bake at 375 for 18-20 min, replace sour cream for plain greek yogurt