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Moist Bakery-Style Banana Nut Muffins

A stack of freshly baked, golden brown banana nut muffins topped with chopped walnuts on a white plate.
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Make incredibly moist, bakery-style banana nut muffins using overripe bananas. This simple one-bowl recipe works perfectly for breakfast meal prep and freezes well.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (any kind)
  • 1 1/2 cups mashed very ripe bananas (about 3 large)
  • 1/2 cup chopped walnuts or pecans

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, sugar, baking soda, salt, and cinnamon. This is your dry mix.
  3. In a separate medium bowl, whisk together the egg, vegetable oil, vanilla extract, and milk.
  4. Add the mashed bananas to the wet ingredients and mix until just combined.
  5. Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Fold in the chopped nuts.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Using very ripe, spotty bananas gives you the best flavor and moisture for these banana nut muffins.
  • You can substitute melted butter for the oil, but the oil keeps these muffins moister longer.
  • For easy breakfast meal prep, these freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.

Nutrition

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