Ingredients 🧁

• 72 g avocado oil 🥑
• 180 g honey 🍯
• 2 eggs 🥚🥚
• 2–3 ripe bananas 🍌
• 60 g sour cream 🤍
• 1 tsp vanilla extract ✨
• 1 tsp baking soda
• ½ tsp salt 🧂
• 266 g whole wheat flour 🌾
• ¾ cup walnuts 🌰 or chocolate chips 🍫

Instructions 👩🏻‍🍳✨

1. Prep 🔥
   Preheat oven to 425°F. Line a muffin tin with liners (don’t skip this—trust 🤌).
2. Wet Ingredients 💫
   Beat together honey 🍯 + avocado oil 🥑 until smooth.
   Add eggs one at a time 🥚, mixing well after each.
   Add mashed (or blended) bananas 🍌.
   Mix in sour cream 🤍 and vanilla ✨.
3. Dry Ingredients 🌾
   In a separate bowl, whisk together:
   • flour
   • baking soda
   • salt 🧂
4. Combine 🤍
   Add dry to wet and mix gently until just combined — stop when you barely see flour (we’re not overmixing over here 💅).
5. Fold-In Magic ✨
   Fold in walnuts 🌰 or chocolate chips 🍫 by hand.
6. Portion 🧁
   Scoop into lined muffin tins, filling generously for that bakery-style dome 😮‍🔥.
7. Bake 🔥
   Bake at 425°F for 5 minutes,
   then reduce to 350°F and bake 15–20 minutes until golden and set ✨.

Bougie Baker Notes 💖

• Blending the bananas 🍌 = ultra soft, luxe crumb
• That high-heat start 🔥 = tall, domed, bakery energy
• Slight under-mixing = tender muffins (no dry, dense vibes 🚫)
• Naturally sweet from honey 🍯 + banana 🍌 = feel-good indulgence