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Easy One-Bowl Moist Banana Nut Muffins

Close-up of a moist banana nut muffins cut in half showing the texture and nuts inside.
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Bake incredibly moist, bakery-style banana nut muffins using this simple one-bowl recipe. These treats use ripe bananas and crunchy nuts, making them perfect for breakfast or meal prep.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup mashed ripe bananas (about 3 large)
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans
  • 1 tablespoon coarse sugar (for topping, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. This is your dry mixture.
  3. In a separate medium bowl, mix the mashed bananas, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract until just combined. Do not overmix.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold the mixture together until just combined. Stop mixing when you still see a few streaks of flour; overmixing develops gluten and results in tough muffins.
  5. Gently fold in the chopped walnuts or pecans.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If using, sprinkle the coarse sugar over the top of each muffin.
  7. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create those desirable high dome tops.
  8. Reduce the oven temperature to 375°F (190°C) without opening the 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 banana nut muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best moisture and natural sweetness in your banana nut muffins.
  • For extra crunchy nuts, toast your walnuts or pecans lightly in a dry skillet before chopping and adding them to the batter.
  • These freezer-friendly banana muffins keep well in an airtight container at room temperature for up to 3 days, maintaining their moist texture.

Nutrition

Find it online: https://cookerycommand.com/banana-nut-muffins-easy-moist-bakery-style/