PrintOne-Bowl, Ultra-Moist Banana Nut Muffins with Walnuts
I am so glad you are here. You can make these incredibly moist, bakery-style banana nut muffins using a simple one-bowl method. This recipe uses overripe bananas for maximum flavor and stays soft for days, making it perfect for quick breakfast meal prep.
- Prep Time: 15 min
- Cook Time: 23 min
- Total Time: 38 min
- Yield: 12 standard muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1/2 cup packed light brown sugar
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup chopped walnuts or pecans (plus 2 tablespoons for topping)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This is your dry mixture.
- In a separate medium bowl, mix the mashed bananas, brown sugar, egg, vanilla extract, and vegetable oil until combined.
- Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and makes muffins tough.
- Gently fold in 1 cup of the chopped nuts.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the reserved 2 tablespoons of nuts over the tops of the batter.
- Bake at 400 degrees Fahrenheit for 5 minutes. This high heat helps create those desirable tall domes.
- Reduce the oven temperature to 375 degrees Fahrenheit (do not open the oven door). Continue baking for another 15 to 18 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
- Use very ripe, spotty bananas for the best moisture and sweetness in your banana nut muffins.
- For bakery dome muffins, ensure your oven is fully preheated to 400°F before placing the pan in for the initial 5 minutes.
- These freezer friendly muffins keep well for up to 3 months when stored in an airtight container.
- If you prefer a streusel topping, mix 1/4 cup flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons cold butter until crumbly, then sprinkle over the batter before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 16
- Sodium: 190
- Fat: 15
- Saturated Fat: 2.5
- Unsaturated Fat: 12.5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1.5
- Protein: 4
- Cholesterol: 30