Banana nut muffins are a classic that never fails to please. With its delightful blend of sweet bananas and crunchy walnuts, these muffins are a go-to treat for any occasion.
In a large mixing bowl, cream the butter and sugar together using an electric hand mixer. Cream the ingredients on a high speed for 2-3 minutes, or until smooth.
Add the eggs and vanilla to the bowl. Mix again until the eggs are fully incorporated into the mixture.
Fold in the mashed banana until it is evenly distributed throughout the muffin batter.
Gently whisk in the baking soda, ground cinnamon, and flour on a low speed until no clumps of dry ingredients remain.
Add your walnuts to the muffin batter and fold them in until they are evenly distributed.
Line a muffin tin with liners and divide the batter among the liners.
Bake your muffins for 20 minutes, or until a toothpick can be cleanly removed from the center of the muffins.
Notes
Leftover muffins can be stored in a ziploc bag on the counter for 4 days or in the fridge for 5 days.
It is best to use browned, ripened bananas in this recipe in order to get as much flavor as possible. Unripened bananas will not mash as well or mix into the batter as evenly.
These muffins are also great topped with some extra chopped walnuts.
The cinnamon helps bring out the flavor of the walnuts and balance the sweetness of the bananas.
Other nuts that you can use in these muffins include pecans and almonds.