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Moist Bakery-Style Banana Nut Muffins

A close-up of a perfectly baked banana nut muffin topped with chopped walnuts on a white plate.
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Make moist, bakery-style banana nut muffins using overripe bananas with this simple one-bowl method. These muffins freeze well for easy meal preparation.

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
  • 1/2 cup packed 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 (200 degrees C). 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 mix briefly.
  4. In a separate small bowl, whisk the eggs, oil, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Add the mashed bananas. Mix until just combined; do not overmix.
  6. Fold in the chopped nuts.
  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 oil instead of butter results in a moister muffin.
  • For best flavor, use bananas that are heavily spotted or almost black.
  • You can substitute pecans for walnuts or omit the nuts entirely.
  • These muffins freeze well for up to three months. Wrap cooled muffins individually in plastic wrap before placing them in a freezer bag.

Nutrition

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