烤箱预热175度。12连麦芬盘放纸托或涂油防粘
大碗中捣碎香蕉,加入黄糖、枫糖浆、香草精搅拌,继续加入小苏打、盐、肉桂粉搅拌均匀。
倒入面粉搅拌直至基本无干粉,倒入核桃翻拌。
面糊倒满模具。烤20分钟左右。
TO STORE: Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days. TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired.