These banana nut muffins are a delightful twist on the classic banana muffin recipe, featuring a touch of cinnamon and crunchy walnuts for added flavor and texture.
Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Sifting the dry ingredients can help ensure there are no lumps and the cinnamon is evenly distributed.
In another bowl, beat the egg, sugar, and melted butter until smooth. Stir in the mashed bananas.
Make sure the butter is not too hot to avoid cooking the egg.
Add the wet ingredients to the dry ingredients and gently fold until just combined. Do not overmix.
Overmixing can make the muffins dense instead of fluffy.
Fold in the chopped walnuts.
Reserve a few walnut pieces to sprinkle on top for a decorative touch.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy your homemade banana nut muffins!
Pair with a cup of tea or coffee for a delightful snack.
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