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Moist Banana Nut Muffins

Close-up of a moist banana nut muffin, cut in half, showing chunks of walnuts and a sugary topping.
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Easy, bakery-style banana nut muffins made with overripe bananas and a simple one-bowl method. Perfect for breakfast meal prep and freezing.

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. Stir 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 wooden skewer 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 extra moist muffins, ensure your bananas are very ripe and mashed well.
  • You can substitute butter for oil, but oil generally yields a moister muffin. Melted butter can be used.
  • These muffins freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag for up to 3 months. Thaw at room temperature or gently reheat.
  • For a bakery-style top, you can sprinkle a little extra sugar on top of the batter before baking.

Nutrition

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