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Moist Bakery-Style Banana Nut Muffins

Three delicious banana nut muffins on a white plate, one cut in half showing the moist interior texture.
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Make incredibly moist, bakery-style banana nut muffins using overripe bananas. This simple one-bowl recipe is perfect 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 cup granulated 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 375 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 sugar to the dry ingredients and whisk to combine.
  4. Pour in the vegetable oil, eggs, and vanilla extract. Mix until just combined. Do not overmix.
  5. Stir in the mashed ripe bananas until they are incorporated into the batter.
  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 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin 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 oil tends to keep muffins moister longer.
  • For freezer-friendly storage, cool the muffins completely, place them in an airtight container or freezer bag, and freeze for up to three months. Thaw overnight on the counter.
  • This recipe works well with either walnuts or pecans for your nut addition.

Nutrition

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