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Moist Bakery-Style Banana Nut Muffins

Close-up of a moist banana nut muffin with a bite taken out, revealing the soft crumb and topped with pecans.
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Make moist, bakery-style banana nut muffins using overripe bananas with this simple one-bowl recipe. 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 cup mashed very ripe bananas (about 3 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 mix briefly.
  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 and the chopped nuts until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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 that stays soft longer.
  • For a bakery look, sprinkle a few extra nuts on top of the batter before baking.
  • These banana nut muffins freeze well for up to three months; wrap them individually before freezing.

Nutrition

Find it online: https://mayaplate.com/banana-nut-muffins-moist-one-bowl-recipe/