... Print

Moist, Easy One-Bowl Banana Nut Muffins with Walnut Topping

Close-up of a moist banana nut muffin with a bite taken out, showing the crumb texture and walnuts on top.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake bakery style banana nut muffins that stay incredibly moist for days using this simple one-bowl recipe. These treats are perfect for quick breakfast meal prep and use up those overripe bananas perfectly.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 ½ cups mashed overripe bananas (about 3 large)
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts (plus 2 tablespoons for topping)

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 powder, baking soda, cinnamon, and salt. 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 spatula to gently fold the mixture together until just combined. A few streaks of flour are fine; overmixing makes dry muffins.
  5. Fold in 1 cup of the chopped walnuts.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining 2 tablespoons of walnuts over the tops of the batter.
  7. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create those beautiful, tall bakery-style domes.
  8. Reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest results, use very ripe, spotty bananas. The riper they are, the more moisture and flavor they add.
  • You can substitute pecans for walnuts if you prefer a different nutty crunch.
  • These freezer-friendly muffins store well in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months.

Nutrition

Find it online: https://kitchenuser.net/moist-easy-banana-nut-muffins-recipe/