Description
Make moist, bakery-style banana nut muffins using overripe bananas with this simple one-bowl method. These muffins freeze well for easy meal preparation.
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
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup mashed very ripe bananas (about 3 medium)
- 1/2 cup chopped walnuts or pecans
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.
- Add the granulated sugar and brown sugar to the dry ingredients and whisk to combine.
- In a separate small bowl, whisk the egg, vegetable oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients. Add the mashed bananas.
- Mix gently with a spatula until just combined. Do not overmix the batter.
- Fold in the chopped nuts.
- 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 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 extra moisture, you can substitute melted butter for the vegetable oil, but the oil yields a softer crumb.
- Use bananas that are heavily spotted or almost black for the best flavor and moisture.
- These muffins freeze well; wrap cooled muffins individually in plastic wrap and place them in a freezer bag for up to three months.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 15
- Sodium: 150
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 25