Description
Make incredibly moist, bakery-style banana nut muffins using overripe bananas. This simple one-bowl recipe works great for breakfast meal prep and freezes well.
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, room temperature
- 1/2 cup vegetable oil (or melted unsalted butter)
- 1 teaspoon vanilla extract
- 1 cup mashed very ripe bananas (about 3 medium)
- 1/4 cup milk (any kind)
- 1 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 400 degrees F. 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 until combined.
- In a separate medium bowl, whisk together the egg, oil (or melted butter), and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Add the mashed bananas and milk. Mix with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently 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 of a muffin comes out clean.
- Let the muffins cool in the tin 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 melted unsalted butter for the vegetable oil for a richer taste.
- To make these freezer friendly, cool completely, then wrap each muffin tightly in plastic wrap before placing them in a freezer-safe bag. They keep well for up to three months.
- If you like a crunchy top, sprinkle a little coarse sugar over the batter before baking.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15
- Sodium: 180
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
- Cholesterol: 25