These banana nut muffins are a delightful twist on the classic recipe, featuring a nutty crunch and a moist 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.
Mash the ripe bananas in a mixing bowl until smooth.
Ensure the bananas are fully mashed for a consistent texture in the muffins.
Mix in the brown sugar and the egg until well combined.
Whisk thoroughly to incorporate air, which helps the muffins rise.
Stir in the melted butter.
Let the melted butter cool slightly before adding to avoid cooking the egg.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps in the batter.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the chopped walnuts.
Reserve a few walnut pieces to sprinkle on top for a decorative touch.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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