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Moist Bakery-Style Banana Nut Muffins

Three golden brown banana nut muffins topped with chopped walnuts resting on a white plate.
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Make incredibly moist, bakery-style banana nut muffins using overripe bananas in one simple bowl. This 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
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 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 Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it 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 again to combine.
  4. In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until blended.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
  6. Gently fold in the mashed bananas and 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 of a muffin 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 the muffins moister longer.
  • For a bakery-style dome, bake at 400 degrees Fahrenheit for the first 5 minutes, then reduce the temperature to 375 degrees Fahrenheit for the remaining bake time.
  • These freezer friendly muffins keep well for up to 3 months when stored properly.

Nutrition

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