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The Best Ultra Moist Banana Nut Muffins (Easy One-Bowl Bakery Style)

Close-up of two amazing banana nut muffins, one cut in half showing the moist interior and walnuts.
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Create bakery-style banana nut muffins that stay incredibly moist for days. This simple, one-bowl recipe uses ripe bananas and crunchy walnuts or pecans for a perfect breakfast treat.

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
  • Optional Streusel Topping: 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, 1/4 cup chopped nuts

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, whisk together the mashed bananas, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract until just combined.
  4. 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 acceptable for moist muffins.
  5. Gently fold in the chopped walnuts or pecans.
  6. If using the streusel topping, combine the topping ingredients with your fingers until crumbly. Sprinkle evenly over the batter in the muffin cups.
  7. Fill each muffin cup about 3/4 full. For taller, bakery-style domes, fill them slightly more.
  8. Bake at 400°F (200°C) for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 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

  • Use very ripe, spotty bananas for the best flavor and moisture in your banana nut muffins.
  • For extra crunchy nuts, toast the walnuts or pecans lightly before adding them to the batter.
  • These freezer-friendly muffins taste great reheated slightly.
  • To achieve those high bakery domes, start the bake at a higher temperature (400°F) for the first few minutes before reducing the heat.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-ultra-moist-banana-nut-muffins-easy/