Description
Make incredibly moist banana nut muffins using overripe bananas with this simple one-bowl recipe. Perfect for breakfast meal prep and freezing.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed very ripe bananas (about 3 medium)
- 1/2 cup milk
- 1 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 375°F (190°C). 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.
- Add the sugar to the dry ingredients and mix briefly.
- Pour in the vegetable oil, eggs, and vanilla extract. Mix until just combined. Do not overmix.
- Stir in the mashed bananas and milk until smooth.
- Fold in the chopped nuts gently.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 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 bananas gives you the best flavor and moisture for these bakery style muffins.
- You can substitute melted butter for the vegetable oil, but the oil often results in a moister crumb.
- These freezer friendly muffins keep well for up to three months when stored properly.
- 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: 1
- Protein: 4
- Cholesterol: 35