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Moist Banana Nut Muffins

Close-up of a delicious banana nut muffin, cut in half, revealing a moist interior and nutty topping.
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Learn to make bakery-style banana nut muffins using overripe bananas. This recipe offers a quick, one-bowl method and is perfect for breakfast meal prep or freezing.

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
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 ripe bananas, mashed
  • 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. In a separate medium bowl, whisk together the melted butter and sugar. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and mashed bananas.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chopped nuts.
  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 plenty of brown spots.
  • You can substitute oil for melted butter for a slightly different texture.
  • These muffins freeze well. Store them in an airtight container in the freezer for up to 3 months.
  • Consider these muffins as part of your meal planning for easy breakfasts.

Nutrition

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