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Moist Banana Nut Muffins

A hand holds a moist banana nut muffin, showing its fluffy interior with chunks of banana and walnuts.
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These bakery-style banana nut muffins are moist and flavorful, perfect for a quick breakfast or snack. Made with overripe bananas and your choice of walnuts or pecans, this one-bowl recipe is easy to prepare and great for meal prep.

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 until the batter is smooth.
  6. Gently stir in the chopped nuts.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. 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 oil generally results in a moister muffin.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months.

Nutrition

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