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Supreme Moist Banana Nut Muffins | Easy One Bowl Recipe

Three freshly baked banana nut muffins topped with coarse sugar, resting on a white plate.
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Bake bakery-style banana nut muffins that stay incredibly moist for days using this simple one-bowl recipe. This method guarantees soft, fluffy results perfect for breakfast or meal prep.

Ingredients

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  • 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 ripe bananas (about 3–4 large)
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans
  • Optional Topping: 2 tablespoons coarse sugar

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, combine the mashed bananas, brown sugar, vegetable oil, egg, and vanilla extract. Whisk until just combined.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing develops gluten and causes dry muffins.
  5. Gently fold in the chopped nuts.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. If using, sprinkle the tops with coarse sugar for a crunchy finish.
  7. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create the bakery-style domed tops.
  8. Reduce the oven temperature to 375°F (190°C) without opening the door, and 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

  • Use very ripe, spotty bananas for the best flavor and moisture.
  • For guaranteed softness, use oil instead of butter in this recipe.
  • These muffins freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.
  • To achieve large, bakery-style domes, ensure your oven temperature is correct for the initial 5 minutes of baking.

Nutrition

Find it online: https://rosatasty.com/banana-nut-muffins-moist-easy-one-bowl-recipe/