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Moist Bakery-Style Banana Nut Muffins

Close-up of two banana nut muffins, one cut in half showing the moist, speckled interior and crunchy nut topping.
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Make moist, bakery-style banana nut muffins using overripe bananas. This recipe uses oil for superior moisture and a simple one-bowl method, 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 large very ripe 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
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease thoroughly.
  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 well. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk 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 acceptable.
  5. Gently fold in the chopped nuts.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 5 minutes at 400 degrees Fahrenheit. Then, without opening the oven door, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center 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 the best flavor and moisture, use bananas that are heavily speckled or almost black.
  • If you prefer a richer flavor, you can substitute melted unsalted butter for the vegetable oil, though the texture may be slightly less moist.
  • 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 overnight on the counter.

Nutrition

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