Pre heat your oven to 180C / 350F / Gas Mark 4 and pre a 12 hole or two 6 hole muffin tins with paper liners or lightly grease your tin.
Place the nuts, flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl and mix everything together until well combined.
In a medium bowl mix your beaten eggs with your slightly cooled melted butter and mashed bananas.
Add your wet ingredients to your dry ingredients and gently mix until just combines.
Muffin batter doesn’t need to be overworked otherwise you will get denser muffins rather than light and fluffy ones.
Fill your muffin cases 1/3 full, and place a teaspoon of salted caramel sauce in each of the cases and cover with more batter until the cases are 2/3rds full.
Pop them in the centre of your oven for 18 to 20 minutes. Once firm to the touch take them out of the oven and allow them to cool in their tins for a further 10 minutes.
Take them out and allow them to cool on your cooling rack.
These should keep in an airtight tin for 3 to 4 days.