Moist Bakery-Style Banana Nut Muffins
Make moist, bakery-style banana nut muffins using overripe bananas with this simple, one-bowl recipe. These are perfect for breakfast meal prep and freeze well.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 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
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined; do not overmix.
- Stir in the mashed bananas until they are incorporated into the batter.
- Fold in the chopped walnuts or pecans gently.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe, spotty bananas for the best moisture and flavor in your banana nut muffins.
- For a bakery-style dome, fill the muffin cups slightly more than you usually would.
- These freezer friendly muffins keep well for up to three months when stored properly.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 14
- Sodium: 180
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 4
- Cholesterol: 35