Enjoy bakery-style banana nut muffins made with overripe bananas. This quick, one-bowl recipe is perfect for breakfast meal prep and can be frozen for later enjoyment.
Author:katereilly
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 large eggs
¾ cup granulated sugar
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
2 cups mashed ripe bananas (about 3–4 medium)
½ cup chopped walnuts or pecans
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a separate medium bowl, whisk together the eggs, granulated sugar, vegetable oil, milk, and vanilla extract until well combined.
Add the mashed bananas to the wet ingredients and stir until just combined.
Pour the wet ingredients into the dry ingredients and stir until just moistened. Do not overmix; a few lumps are okay.
Gently fold in the chopped nuts.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use very ripe bananas with plenty of brown spots.
You can substitute butter for vegetable oil, melted and slightly cooled.
These muffins freeze well. Wrap cooled muffins individually in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw at room temperature or reheat briefly in the microwave.
This recipe is a great option for meal planning and can be part of your breakfast meal prep.