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Moist Bakery-Style Banana Nut Muffins

Close-up of freshly baked banana nut muffins topped with chopped walnuts and powdered sugar.
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Make moist, bakery-style banana nut muffins using overripe bananas. This recipe uses oil for extra moisture and features a simple one-bowl method perfect for breakfast meal prep.

Ingredients

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  • 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 (190 degrees C). Line a 12-cup muffin tin with paper liners or grease 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 incorporated into the batter.
  5. Fold in the chopped walnuts or pecans.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin 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

  • Use very ripe, spotty bananas for the best flavor and moisture in your banana nut muffins.
  • This recipe freezes well; wrap cooled muffins individually and store them in an airtight container for up to three months.
  • For a bakery look, sprinkle a few extra nuts on top of the batter before baking.

Nutrition

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