These banana walnut muffins are a delightful treat, perfect for breakfast or a snack.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
Grease a muffin tin or line it with paper liners.
Using liners makes cleanup easier and muffins easier to remove.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
Mixing dry ingredients thoroughly ensures even distribution of leavening agents.
Cut the butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Cold butter creates a tender crumb in the muffins.
Stir in the chopped walnuts.
Coating the walnuts in flour prevents them from sinking to the bottom.
In a blender, blend the bananas, milk, eggs, and vanilla extract until smooth.
Blending ensures the bananas are evenly distributed in the batter.
Add the wet mixture to the dry ingredients and stir until just combined.
Overmixing can make the muffins dense, so mix gently.
Spoon the batter evenly into the prepared muffin tin.
Filling each cup about 3/4 full gives the muffins room to rise.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a few minutes early to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature.
Pair with a hot beverage for a delightful treat.
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