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Moist Bakery-Style Banana Nut Muffins

A single, moist banana nut muffin topped with crunchy walnuts, sitting on a small white plate.
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Make incredibly moist banana nut muffins using overripe bananas with this simple one-bowl recipe. Perfect for breakfast meal prep and freezing.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk to combine.
  4. In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until blended.
  5. Add the mashed bananas to the wet ingredients and mix until just combined.
  6. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just moistened. Do not overmix; a few lumps are fine.
  7. Gently fold in the chopped nuts.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using very ripe, spotty bananas provides the best moisture and flavor for these banana nut muffins.
  • You can substitute melted butter for the vegetable oil, but the oil results in a moister muffin texture.
  • For a bakery-style dome, fill the muffin cups slightly higher than usual and start baking at a higher temperature (400 degrees F) for the first 5 minutes before reducing the temperature to 375 degrees F for the remainder of the baking time.
  • These muffins freeze well for easy breakfast meal prep. Wrap cooled muffins individually in plastic wrap, then place them in a freezer-safe bag for up to 3 months.

Nutrition

Find it online: https://cookerycourier.com/banana-nut-muffins-moist-bakery-style/