These banana walnut muffins are moist, flavorful, and perfect for a quick breakfast or snack. With a hint of cinnamon and a touch of vanilla, they bring a delightful twist to the classic recipe.
Preheat your oven to 375°F (190°C) and grease a muffin tray or line it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, mash the ripe bananas until smooth.
Mash the bananas thoroughly to ensure even distribution in the batter.
Add the sugar, egg, melted butter, and vanilla extract to the mashed bananas and mix well.
Mix until the ingredients are just combined to avoid overmixing.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Sifting the dry ingredients can help prevent lumps and ensure a smooth batter.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Do not overmix; a few lumps are okay to keep the muffins tender.
Fold in the chopped walnuts.
Coating the walnuts in a bit of flour can help prevent them from sinking to the bottom of the muffins.
Fill the muffin tray with the batter, about 3/4 full in each cup.
Use an ice cream scoop for even portions and a clean finish.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the tray halfway through baking for even cooking.
Allow the muffins to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a comforting treat.
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