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Moist Banana Nut Muffins

Close-up of a moist banana nut muffin, broken in half to show the texture and visible walnuts. Another muffin is in the background.
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Enjoy bakery-style banana nut muffins made with overripe bananas. This quick, one-bowl recipe is perfect for breakfast meal prep and can be frozen for later.

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 toothpick 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, with plenty of brown spots.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or gently reheat.
  • You can substitute butter for vegetable oil, but use melted butter.

Nutrition

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