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Moist Bakery-Style Banana Nut Muffins

Close-up of a freshly baked, golden brown banana nut muffin topped with walnuts, sitting on a white plate.
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Make moist, bakery-style banana nut muffins using overripe bananas with this simple one-bowl recipe. Choose walnuts or pecans.

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
  • 1/2 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 F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  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 and the chopped nuts until they are evenly distributed in the batter.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best flavor and moisture, use very ripe, spotty bananas.
  • You can substitute melted butter for the vegetable oil, but the oil often yields a moister muffin.
  • These muffins freeze well for future breakfast meal prep. Cool completely, then place in an airtight container or freezer bag for up to three months.

Nutrition

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