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Moist Bakery-Style Banana Nut Muffins

Close-up of a perfectly baked banana nut muffin topped with chopped nuts, sitting on a white plate.
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Make incredibly moist, bakery-style banana nut muffins using overripe bananas. This simple one-bowl recipe works great for breakfast meal prep and freezes well.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown 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 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. Add the granulated sugar and brown sugar to the dry ingredients and whisk briefly to combine.
  4. Pour in the vegetable oil, eggs, and vanilla extract. Mix with a spatula until just combined. Do not overmix.
  5. Gently fold in the mashed ripe bananas until they are mostly incorporated. A few lumps are fine.
  6. Fold in the chopped walnuts or pecans.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using very ripe bananas provides the best moisture and sweetness for these banana nut muffins.
  • You can substitute melted butter for the vegetable oil, but the oil helps keep them moist longer.
  • For a bakery look, sprinkle a few extra nuts on top of the batter before baking.
  • These muffins freeze well; wrap cooled muffins individually in plastic wrap and place them in a freezer bag for up to three months.

Nutrition

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