Banana Walnut Muffins in 35 Minutes | Baked

Instructions:

1. Preheat your oven to 350°F (175°C). Toast the chopped walnuts in a dry pan or on a baking sheet for 5 minutes until fragrant and slightly darkened to release essential oils.
2. In a large mixing bowl, mash the 3 large bananas with a fork or potato masher until velvety and liquid.
3. Whisk the melted unsalted butter and packed light brown sugar into the mashed bananas until thoroughly combined.
4. Add the room temperature egg and vanilla extract to the wet mixture, whisking vigorously until the mixture is emulsified.
5. In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, sea salt, and ground cinnamon.
6. Gently fold the dry ingredients into the wet ingredients using the 'muffin method'—mix only until just combined to avoid a dense crumb.
7. Fold in 90g of the toasted walnuts, reserving the remaining 30g for the topping.
8. Line a 12-cup standard muffin tin with paper liners. Distribute the batter evenly among the cups until three quarters full.
9. Sprinkle the tops with the remaining toasted walnuts and the turbinado sugar for a crunchy, shattering crust.
10. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire cooling rack after 5 minutes.