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Moist Banana Nut Muffins

Close-up of a delicious banana nut muffin with a bite taken out, topped with chopped walnuts.
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Enjoy bakery-style banana nut muffins made with overripe bananas and your choice of walnuts or pecans. This quick, one-bowl recipe is perfect for breakfast meal prep and can be frozen for later.

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 and mix 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 best results, use very ripe bananas with brown spots.
  • You can substitute butter for oil, but oil will yield a moister muffin.
  • These muffins freeze well for up to 3 months. Wrap them individually in plastic wrap and then place them in a freezer bag.
  • Consider these muffins as part of your breakfast meal planning for busy mornings.

Nutrition

Find it online: https://dishicious.com/banana-nut-muffins-one-bowl-moist-recipe/