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Moist Banana Nut Muffins

Close-up of a moist banana nut muffin, with one muffin broken open to reveal the texture and banana pieces.
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Create bakery-style banana nut muffins using overripe bananas and your favorite nuts. This one-bowl recipe is quick and perfect 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 mashed bananas (about 1 1/2 cups)
  • 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 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. Mash the ripe bananas and add them to the batter. Stir until the batter is smooth.
  6. Fold 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 vegetable oil, but use melted butter.
  • These muffins freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag for up to 3 months.
  • For a bakery-style dome, you can start baking at a higher temperature (400°F/200°C) for the first 5 minutes, then reduce to 375°F (190°C).

Nutrition

Find it online: https://delishcraze.com/banana-nut-muffins-moist-easy-recipe/