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Supreme Moist Banana Nut Muffins: Easy One-Bowl Recipe

A single, perfectly baked banana nut muffin with a golden-brown top studded with walnuts, sitting on a small white plate.
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Stop settling for dry muffins! Learn how to bake truly bakery style banana nut muffins that stay incredibly moist for days using this simple one-bowl ripe banana recipe. Perfect for busy mornings and easy breakfast meal prep.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (whole or 2%)
  • 3 very ripe medium bananas, mashed (about 1 1/2 cups)
  • 1 cup chopped walnuts, plus 2 tablespoons for topping

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until combined.
  4. Add the mashed bananas and milk to the wet ingredients and mix until just blended. Do not overmix the bananas.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. A few streaks of flour are fine; overmixing develops gluten and makes dry muffins.
  6. Gently fold in the 1 cup of chopped walnuts.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 2 tablespoons of walnuts over the tops.
  8. Bake for 5 minutes at 400 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit (do not open the oven door) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe, almost black bananas for the best flavor and moisture in your banana nut muffins.
  • For freezer-friendly breakfast prep, cool the muffins completely, then wrap them individually in plastic wrap before placing them in a freezer-safe bag. They reheat well in the microwave.
  • If you want bakery style high domes, start the baking temperature high (400°F) for the first few minutes to get a quick rise, then reduce the heat.

Nutrition

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