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Moist Bakery-Style Banana Nut Muffins

Close-up of a perfectly baked banana nut muffin with a golden-brown top, showing specks of nuts or banana.
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Make moist, bakery-style banana nut muffins using overripe bananas with this simple, one-bowl recipe. These are great for breakfast meal prep and freeze well.

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 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 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 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. Add the sugar to the dry ingredients and whisk to combine.
  4. Pour in the vegetable oil, eggs, and vanilla extract. Mix with a spatula until just combined. Do not overmix.
  5. Fold in the mashed bananas and the chopped nuts until evenly distributed throughout the batter.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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 sweetness for these muffins.
  • You can substitute melted butter for the oil, but the oil results in a moister texture.
  • For freezer-friendly storage, cool the muffins completely, then wrap them individually in plastic wrap before placing them in a freezer bag. Thaw overnight on the counter or microwave briefly.

Nutrition

Find it online: https://cookingbyfelix.com/banana-nut-muffins-recipe/