2 eggs, at room temperature
2 1/4 cups flour
1 1/2 cup mashed overripe banana
1/3 cup light brown sugar
1/3 cup maple sugar
1/3 cup coarsely chopped black walnuts
2/3 cup sour cream
1/4 cup canola oil
2 tablespoons grade b amber maple syrup
2 teaspoons baking powder
Preheat oven to 350. Grease, spray with baking spray or line 18 wells in a muffin tin. In a large bowl, whisk together the sugars, baking powder and flour. Set aside. In a large bowl, beat the eggs, sour cream, oil, banana and maple syrup until smooth. Add the dry ingredients. Mix to combine. Fold in the nuts. Divide evenly into wells. Bake about 20 minutes or until a toothpick inserted into the center of the center muffin comes out with just a few moist crumbs. Remove from the tin and cool on a wire rack.
I have to admit something. I don’t particularly like overripe bananas. Or maple syrup. Or nuts in muffins. Luckily, these muffins are not for me! My husband loves all of the above so I made these for him to take to work for breakfasts this week. I made these with canola oil so they’d be extra fluffy and because somehow we seem to have run out of butter (the horror! the horror!). Using oil instead of butter also speeds up the muffin making process because there is no creaming of butter into sugar or having to wait for it to soften. I got up, started measuring and had batter in the pan in about 10 minutes. Perfect for mornings when you are only half awake but want something warm to eat. Even though I personally am not the banana muffins number one fan, my husband assures me these muffins are 100% moist and delicious.
If you are unfamiliar with maple sugar and are a maple fan, it is worth checking out. You can use it in the same way you would regular white or brown sugar but it is made with 100% maple syrup. The brand I used is Coombs Family Farms.