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To toast the nuts, preheat the oven to 350F and spread the whole nuts (not yet chopped) out on a baking sheet.
Bake for 12-15 minutes, or until darkened and fragrant. Allow the nuts to cool while we make the muffin batter.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, whisk together the banana, melted butter, sugars, maple syrup, eggs, vanilla, and sour cream.
Pour the dry ingredients into the wet ingredients and use a rubber spatula to combine.
When some flour is still showing, finely chop the toasted nuts and toss 1 cup in to the batter.
Continue to fold until the batter is fully combined.
Cover the bowl and allow the batter to rest for 30 minutes at room temperature.
Close to the 30 minute mark, preheat the oven to 350F and line a cupcake or muffin tin with 12 paper liners.
Scoop the muffin batter into the liners, careful not to disrupt the fluffiness that has developed over those 30 minutes. Fill each liner to the top and then some.
Sprinkle with the remaining chopped nuts and a pinch of demerara sugar (or any other raw sugar).
Bake for 20-25 minutes, or until the edges are lightly golden and a toothpick in the center comes out clean with a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer the muffins to a cooling rack.
The muffins are best when still warm, so let them cool for another 10-15 minutes and enjoy!