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Moist Bakery-Style Banana Nut Muffins

Close-up of two delicious banana nut muffins, one cut in half showing the moist interior and walnuts.
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Make moist, bakery-style banana nut muffins using overripe bananas. This recipe uses oil for moisture and a simple one-bowl method. These muffins freeze well for easy breakfast meal prep.

Ingredients

Scale
  • 1 cup mashed very ripe bananas (about 3 medium)
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, mix the mashed bananas, vegetable oil, sugar, eggs, and vanilla extract until combined. This is your wet mixture.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the chopped nuts.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 22 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

  • For the best flavor and moisture, use bananas that are heavily spotted or almost black.
  • You can substitute pecans for walnuts, or use a mix of both.
  • If you want a slightly sweeter top, sprinkle a small amount of coarse sugar over the batter before baking.
  • These muffins freeze well. Wrap cooled muffins individually in plastic wrap, then place them in a freezer bag for up to three months. Thaw at room temperature.

Nutrition

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