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Moist Bakery-Style Banana Nut Muffins

Close-up of golden brown banana nut muffins topped with chopped walnuts cooling on a wire rack.
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Make incredibly moist, bakery-style banana nut muffins using overripe bananas. This simple one-bowl recipe works great 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 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 sugar to the dry ingredients and mix briefly.
  4. Pour in the vegetable oil, eggs, and vanilla extract. Mix until just combined. Do not overmix.
  5. Gently fold in the mashed bananas until they are mostly incorporated. A few lumps are fine.
  6. Stir 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 banana nut muffins.
  • You can substitute melted butter for the oil, but the oil helps keep these muffins softer for longer.
  • These are excellent for breakfast meal prep; they freeze well for up to three months.

Nutrition

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