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Moist Banana Nut Muffins

A single banana nut muffin sits on a white plate, topped with walnuts.
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Enjoy moist, bakery-style banana nut muffins made with overripe bananas. This recipe uses a quick one-bowl method and is perfect for breakfast meal prep and freezing.

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
  • 1/2 cup unsalted butter, melted, or vegetable oil
  • 3/4 cup granulated sugar
  • 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 melted butter (or oil) and sugar 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 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 vegetable oil for melted butter for a slightly different texture.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months.
  • For a bakery-style top, you can sprinkle a little extra sugar on top of the batter before baking.

Nutrition

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