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Moist Bakery-Style Banana Nut Muffins

Close-up of a delicious banana nut muffin cut in half showing moist crumb and walnuts on top.
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Make moist, bakery-style banana nut muffins using overripe bananas. This recipe uses oil for extra moisture and a simple one-bowl method. They freeze well for easy breakfast meal prep.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  3. Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
  4. Stir in the mashed bananas until they are incorporated into the batter.
  5. Fold in the chopped nuts.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 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

  • Use very ripe, spotty bananas for the best flavor and moisture in your banana nut muffins.
  • For a bakery look, sprinkle a few extra nuts on top of the batter before baking.
  • These muffins freeze well. Cool completely, then wrap individually in plastic wrap and place them in a freezer-safe bag for up to three months.

Nutrition

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