Banana Nut Muffins {Bakery-Style}

These banana nut muffins are soft, fluffy, loaded with banana flavor, and have a golden brown muffin top sprinkled with crunchy toasted walnuts.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 318

Author Lily Ernst

Ingredients

2 & 1/2 cups (315g) all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/3 cup (80ml) vegetable oil
1/2 cup (100g) white sugar
1/2 cup (110g) packed brown sugar
2 large eggs
3/4 cup (180ml) milk
2 tsp vanilla extract
1 cup overripe mashed banana (about 3 medium)
2/3 cup chopped walnuts
1/3 cup chopped walnuts for topping

Instructions

Preheat oven to 425F and line 12 muffin cups with paper liners.
In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
2 & 1/2 cups (315g) all-purpose flour, 1 Tbsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp salt
In a medium bowl, whisk together the oil, white sugar, brown sugar, eggs, milk, vanilla and bananas.
1/3 cup (80ml) vegetable oil, 1/2 cup (100g) white sugar, 1/2 cup (110g) packed brown sugar, 2 large eggs, 3/4 cup (180ml) milk, 2 tsp vanilla extract, 1 cup overripe mashed banana
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir everything together and just as the batter starts to come together, fold in 2/3 cup of chopped walnuts.
2/3 cup chopped walnuts
Divide the batter amongst the 12 paper liners and top with the remaining chopped walnuts.
1/3 cup chopped walnuts
Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the heat to 375F, bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.

Notes

You can store banana muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

To freeze - Once the muffins are completely cooled, place in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge.

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