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Moist Bakery-Style Banana Nut Muffins

A stack of four perfectly baked, golden brown banana nut muffins sitting on a white plate.
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Make these incredibly moist banana nut muffins using overripe bananas. This simple one-bowl recipe delivers bakery-style results perfect for breakfast meal prep and freezing.

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)
  • 1/4 cup milk
  • 1 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. Stir in the mashed bananas and milk until the batter is uniform.
  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 tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using very ripe, spotty bananas provides the best moisture and sweetness for these banana nut muffins.
  • You can substitute melted butter for the oil, but the oil keeps these muffins exceptionally moist.
  • These muffins freeze well. Cool completely, then wrap individually in plastic wrap and place in a freezer bag for up to three months.

Nutrition

Find it online: https://kitchnkudos.com/banana-nut-muffins-recipe/