I made these muffins and they turned out great. Not too sweet. However, I didn't sprinkle the sugar on top because my son is diabetic and figured I would not add the extra sugar. I used pecans instead of walnuts and sprinkled pecans on top of each muffin.

These are by far the best banana nut muffins I've ever had- super moist, perfect amount of sweetness, exactly what I was hoping for. I used two (larger than typical) bananas that weren't overly ripe, and skipped pre-baking the walnuts. It seemed like a lot of nuts at first, but it was the perfect amount. Will definitely make these again, they were fantastic!

My first time making homemade muffins and they were just okay. They weren't as moist or as sweet as I would have liked them to be. Maybe a little more tweaking on the recipe.

Turned out delicious! No idea what the commenter below experienced when they mentioned oversalting -- 1 t salt is a perfectly reasonable amount for this size of batter. I only had 2 bananas, and subs[filtered]uted En-Er-G Egg Replacer for the egg and vanilla soy milk for the milk. I doubled the cinnamon to 1/2 t, and am glad I did -- it's nowhere near overpowering, but is slightly more present than 1/4 t would have been. Could even likely go to 3/4 t or 1 t. 20 minutes in the oven was slightly too little for these; I'd do 23-25 next time. I'll be making these again!

damnnit

Made this recipe but I think the amount of baking powder plus the salt made the muffins too salty. Wasted walnuts!