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Moist Banana Nut Muffins

A close-up of a moist banana nut muffin with a bite taken out, showing the texture and walnuts on top.
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Enjoy bakery-style banana nut muffins made with overripe bananas and your favorite nuts. This simple one-bowl recipe is perfect for breakfast meal prep and can be frozen for later.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. Add the granulated sugar and vegetable oil to the dry ingredients and mix until just combined.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Fold in the mashed bananas and chopped nuts until evenly distributed. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use very ripe bananas with plenty of brown spots.
  • These muffins freeze well. Wrap cooled muffins tightly in plastic wrap and then place them in a freezer bag for up to 3 months.
  • You can substitute butter for vegetable oil, but use melted butter.
  • If you don’t have overripe bananas, you can speed up the ripening process by placing green bananas in a paper bag for a day or two.

Nutrition

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