Print

Moist Bakery-Style Banana Nut Muffins

A stack of three freshly baked, golden brown banana nut muffins topped with visible walnuts on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist, bakery-style banana nut muffins using overripe bananas in a simple one-bowl method. These are great for breakfast meal prep and freeze well.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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

  1. Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined. Do not overmix.
  4. Stir in the mashed bananas until they are mostly incorporated. A few lumps are fine.
  5. Fold in the chopped walnuts or pecans.
  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 nearly black.
  • You can substitute melted butter for the vegetable oil, but the oil keeps these muffins moister longer.
  • To freeze these banana nut muffins, cool them completely, then place them in an airtight container or freezer bag for up to three months. Thaw them on the counter or microwave briefly before eating.

Nutrition

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