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Moist Bakery-Style Banana Nut Muffins

Close-up of freshly baked banana nut muffins topped with crunchy walnuts on a white plate.
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Make incredibly moist, bakery-style banana nut muffins using overripe bananas. This easy one-bowl recipe works perfectly 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 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)
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 400 degrees F. 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 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. Fold in the mashed bananas until they are incorporated into the batter. A few lumps are fine.
  6. Gently 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 very ripe, spotty bananas gives you the best flavor and moisture for these 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 banana nut muffins freeze well; wrap cooled muffins individually in plastic wrap and then place them in a freezer bag for up to three months.

Nutrition

Find it online: https://savoryskies.com/banana-nut-muffins-moist-bakery-style-recipe-2/