6Tablespoons(85g) unsalted buttersoftened to room temperature
3 medium or 2 largebananas1mashed
Preheat the oven to 400ºF (204ºC). Spray the wells of a 12 count muffin pan with non-stick spray or line them with cupcake liners. Set aside.
In a medium size bowl, whisk together the flour, baking soda, cinnamon, salt, and baking powder. Set aside.
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat both of the sugars and butter on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and beat again until completely incorporated. Add the banana and the water and beat again until everything is combined.
Reduce the mixer speed to low and slowly add the dry ingredients, stopping when everything is just incorporated. Stir in the nuts (if using) with a spatula.
Spoon the batter into the prepared wells. I like to use an ice cream scoop with a thumb trigger. Sprinkle some reserved nuts (if using) on top of the batter. Bake the muffins for 8 minutes, then without opening the oven door, reduce the temperature to 350ºF (177ºC) and bake for an additional 13-15 minutes or until tops are golden brown and a toothpick inserted in the center comes out mostly clean. Muffins stay fresh kept in an airtight container at room temperature up to 5 days or in the refrigerator up to 1 week. Muffins freeze well, up to 2 months. Thaw at room temperature before enjoying or pop in the microwave for about 15 seconds to warm up.
Bananas: you're looking for about 1 and ½ cups of mashed bananas.
Nuts: these are totally optional. I prefer pecans or walnuts, reserve about 2 Tablespoons for sprinkling. You could also use ½ cup of semi-sweet chocolate chips (standard size). If you want to use mini semi-sweet chocolate chips, increase to ¾ cup.