These banana walnut muffins are a delightful treat, combining the natural sweetness of bananas with the crunch of walnuts and a hint of cinnamon.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it or lining it with paper liners.
Using paper liners makes cleanup easier and gives the muffins a professional look.
In a large mixing bowl, whisk together the flour, baking powder, salt, and cinnamon until well combined.
Sifting the dry ingredients can help to avoid lumps and ensure an even mixture.
In another bowl, mash the bananas until smooth, then mix in the brown sugar, melted butter, eggs, and vanilla extract.
Ensure the bananas are fully mashed to avoid chunks in the batter.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fold in the chopped walnuts gently into the batter.
Reserve a few walnuts to sprinkle on top for a decorative touch.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help to 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.
Allow the muffins to cool in the tin 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 your delicious banana walnut muffins!
Pair with a cup of coffee or tea for a delightful snack.
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