Oddly enough, these muffins remind me of Christmas time, but I just made them in August. Idk, y’all, 2020 is weird. You know those cinnamon sugar covered pecans that get all caramelized and dreamy when warm? If you know, then you damn well know. One of my absolute top favorite things about the holiday season. Yes, the family time is great, all the baked goods are delish, the snow…. but the pecans?! Unmatched.
And while this recipe is pecan-free, we do use walnuts, and we still cover them in cinnamon sugary mixture & stuff them inside of fluffy muffins. The same as those Christmas pecans? Perhaps not. But do they give you the same warm cozy feeling? Ab-so-freaking-lutely.
A favorite thing about this recipe is that we can recreate that essence of the cinnamon sugar pecans (and layer them inside of banana muffins) without any refined sugars and with just 5 simple ingredients. Also, because I’m lazy and try to always make-do with what I have rather than taking one thousand and one trips to the grocery store.
These muffins are perfectly layered with the cinnamon sugar walnuts and are so light and fluffy which means they can double as breakfast AND a snack. More muffins = more fun.
Cinnamon Walnut Banana Muffins
Difficulty: Easy1
servingsIngredients
- Dry Ingredients
3/4 cup All Purpose Flour
1/2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
- Wet Ingredients
1 egg
1 Ripe Banana, mashed
1/3 cup Coconut Sugar
1/4 cup Maple Syrup
1/4 cup Coconut Oil, melted & cooled
- Cinnamon Sugar Walnuts
1/3 cup chopped Walnuts
1 tbsp Coconut Sugar
1/2 tbsp Cinnamon
1/2 tsp Sea Salt
1 tbsp Coconut Oil, melted
Directions
- Preheat oven to 350 degrees Fahrenheit and line or grease a muffin tin – set aside.
- Begin by making your cinnamon sugar walnuts. In a bowl, mix together walnuts, coconut sugar, cinnamon, sea salt & coconut oil. Mix thoroughly and set aside (you can microwave for 10-15 seconds, but optional).
- Next, in a large bowl, mix together flour, cinnamon, salt, baking powder and baking soda. I like to sift these ingredients together to make for a finer mixture, but totally optional.
- In a separate bowl, mix together all wet ingredients; egg, mashed banana, coconut sugar & maple syrup.
- Add your dry ingredients to the wet mixture and fold together until all ingredients are combined. Try not to over mix here, and instead gently fold to ensure a lighter, fluffier texture!
- Next, scoop muffin batter into each cup in the muffin tin, filling about 1/3 of the way up (makes about 8 muffins).
- Sprinkle the cinnamon sugar walnut mixture over the first scoops of batter, and then top off with more muffin batter so that each muffin tin is about 2/3 of the way full.
- Finally, sprinkle some extra coconut sugar over top of each filled muffin cup – this will make the tops of the muffins slightly crunchy! If you prefer a soft muffin top, simply omit this step.
- Bake for 28 – 30 minutes. Then, let cool for 15 – 20 minutes and enjoy!
If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂
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