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Moist Bakery-Style Banana Nut Muffins

Close-up of a moist banana nut muffin with a bite taken out, revealing the soft interior and walnuts.
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You can make incredibly moist, bakery-style banana nut muffins using overripe bananas. This simple one-bowl recipe uses oil for extra moisture and is perfect for breakfast meal prep.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 very ripe large bananas, mashed (about 1 1/2 cups)
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (or a mix)

Instructions

  1. Preheat your oven to 400 degrees F. 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. This is your dry mix.
  3. In a separate medium bowl, mash the ripe bananas until mostly smooth. You can leave a few small lumps for texture.
  4. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until just combined.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until you see no more streaks of flour. Do not overmix; a few lumps are fine.
  6. Gently fold in the chopped nuts.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 5 minutes at 400 degrees F. Then, without opening the oven door, reduce the oven temperature to 350 degrees F and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin 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 almost black.
  • You can substitute melted butter for the oil, but the oil keeps these muffins moister longer.
  • These banana nut muffins freeze well. Cool them completely, then wrap individually in plastic wrap and place them in a freezer bag for up to three months.
  • If you like a crunchy top, sprinkle a little coarse sugar over the batter before baking.

Nutrition

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