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Moist Bakery-Style Banana Nut Muffins

Close-up of a moist banana nut muffin topped generously with chopped pecans, golden brown from baking.
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Make moist, bakery-style banana nut muffins using overripe bananas with this simple one-bowl method. These are perfect 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
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed very ripe bananas (about 3-4 medium bananas)
  • 1/2 cup chopped walnuts or pecans (or a mix)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. 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 granulated sugar and brown sugar to the dry ingredients and whisk again to combine everything evenly.
  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 incorporated into the batter.
  6. Stir in the chopped nuts.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin 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, spotty bananas gives you the best flavor and moisture for these banana nut muffins.
  • You can substitute melted butter for the oil, but the oil helps keep these muffins moist longer.
  • For a bakery look, sprinkle a few extra nuts on top of the batter before baking.
  • These freezer friendly muffins keep well for up to 3 months when stored properly.

Nutrition

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