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Moist Bakery-Style Banana Nut Muffins

Close-up of a moist banana nut muffin with a bite taken out, showing the crumb texture and walnut topping.
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Make moist, bakery-style banana nut muffins using overripe bananas with this simple one-bowl method. These are great 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 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 (200 degrees C). 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. Add the vegetable oil, eggs, and vanilla extract to the same bowl. Mix until just combined. Do not overmix.
  5. Stir in the mashed 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 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

  • For a richer flavor, you can substitute melted butter for the vegetable oil, but the texture may be slightly less moist.
  • Use bananas that are heavily spotted or almost black for the best flavor and moisture.
  • These muffins freeze well for up to three months; wrap cooled muffins individually in plastic wrap before placing them in a freezer bag.

Nutrition

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