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Moist Bakery-Style Banana Nut Muffins

Close-up of a moist banana nut muffins with a bite taken out, showing the crumb texture and walnuts on top.
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You will make incredibly moist, bakery-style banana nut muffins using overripe bananas and a simple one-bowl method. These are perfect for breakfast meal prep.

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)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 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 very ripe bananas until mostly smooth. Stir in the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the chopped nuts.
  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

  • For extra bakery-style height, fill the muffin cups right to the top edge. The initial high oven temperature helps them rise quickly.
  • If you prefer butter flavor over oil, you can substitute 1/2 cup of melted, cooled unsalted butter for the vegetable oil. Oil generally yields a moister result.
  • These banana nut muffins freeze well. Cool completely, wrap individually in plastic wrap, and place in a freezer bag for up to three months. Thaw on the counter or reheat briefly in the microwave.

Nutrition

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