Description
Make moist, bakery-style banana nut muffins using overripe bananas. This recipe uses oil for moisture and a simple one-bowl method.
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)
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees 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.
- In a separate medium bowl, combine the mashed bananas, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until just combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
- Fold in the chopped nuts, if using.
- 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 of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best flavor and moisture, use bananas that are heavily spotted or almost black.
- You can substitute pecans for walnuts or omit the nuts entirely.
- These muffins freeze well. Cool completely, then wrap individually in plastic wrap and place in a freezer bag for up to three months. Thaw at room temperature.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18
- Sodium: 190
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 30