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Moist Bakery-Style Banana Nut Muffins

Close-up of a banana nut muffin broken in half showing the moist crumb texture and topped with chopped nuts.
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Make moist, bakery-style banana nut muffins using overripe bananas. This recipe uses oil for extra moisture and a simple one-bowl method.

Ingredients

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  • 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 large very ripe bananas, mashed (about 1 1/2 cups)
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 400 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, baking soda, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, mash the ripe bananas completely.
  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. Mix with a spatula until the batter is just combined. Do not overmix; a few lumps are fine.
  6. Fold in the chopped nuts.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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 almost black.
  • You can substitute pecans for walnuts, or use a mix of both.
  • These muffins freeze well for future breakfast meal prep. Cool completely, then wrap individually in plastic wrap before placing them in a freezer bag.

Nutrition

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