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Moist Banana Nut Muffins

Close-up of a moist banana nut muffin with visible nuts on top.
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Bake bakery-style banana nut muffins using overripe bananas and your favorite nuts. This one-bowl recipe is perfect for breakfast meal prep and can be frozen for later enjoyment.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 1/2 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 sugar and oil to the bowl and mix until 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 just combined. 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, with plenty of brown spots.
  • You can substitute butter for oil, but use melted butter.
  • These muffins freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag for up to 3 months.
  • To reheat, unwrap and microwave for 15-30 seconds, or toast in a toaster oven.

Nutrition

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