Soft and fluffy banana nut muffins made with ripe bananas, warm cinnamon, and crunchy walnuts for a perfectly moist and comforting treat.

3 ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup milk

3/4 cup chopped walnuts

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Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a large bowl, mash bananas until smooth. Add melted butter, brown sugar, and granulated sugar, and whisk until combined.
Beat in eggs one at a time. Stir in vanilla extract and milk.
Gradually fold dry ingredients into wet ingredients, mixing just until combined. Do not overmix.
Gently fold in chopped walnuts.
Divide batter evenly among muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Use very ripe bananas with brown spots for maximum sweetness and moisture.

Do not overmix the batter to keep muffins soft and tender.

Swap walnuts for pecans or add chocolate chips for variation.

Store in an airtight container at room temperature for up to 3 days.

Freeze individually wrapped muffins for up to 3 months.