Description
Make incredibly moist, bakery-style banana nut muffins using overripe bananas in one simple bowl. These are perfect for breakfast meal prep and freeze well.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate medium bowl, mash the ripe bananas well. Stir in the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until just combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
- Gently fold in the chopped nuts.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- 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 provides the best moisture and sweetness for these muffins.
- You can substitute melted butter for the oil, but oil helps keep these muffins moist longer.
- These banana nut muffins freeze well. Wrap cooled muffins individually in plastic wrap and place them in a freezer bag for up to three months.
- For a bakery look, sprinkle a few extra nuts on top of the batter before baking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18
- Sodium: 210
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 35