Bakery Style Banana Nut Muffins
Moist with sticky tops, these bakery style banana nut muffins are simply the best. This recipe makes 12 muffins that stay soft for days.
Servings: 12 muffins
Calories: 284kcal
Ingredients
- 2 cups flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ cup vegetable oil
- ½ cup sugar
- 2 large eggs
- 1 box instant pudding mix (3 oz. box vanilla or banana pudding)
- ½ cup milk
- 3-4 ripe bananas mashed
- ¾ cup chopped walnuts
Instructions
- Preheat the oven to 425 degrees.
- Line a muffin pan with liners AND spray with non-stick spray. Set aside.
- Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
- In a large mixing bowl, combine oil, sugar, and eggs. Mix until smooth. Add pudding mix and vanilla. Mix.
- Stir in mashed bananas. Add dry ingredients and mix until just combined.
- Stir in nuts.
- Spoon the muffin batter into the prepared pan, filling the muffin liners to the top. They will be very full!
- Bake the muffins at 425 degrees for 7 minutes, then reduce the heat to 350 degrees and bake for an additional 15 minutes.
- Allow muffins to cool in the pan for 15 minutes, then cover them with plastic wrap or foil for 30 minutes. This step is optional, but it creates a perfectly soft and sticky muffin top.
Video
Notes
Store muffins in an airtight container. They are even softer and sweeter on day 2.
Banana nut muffins freeze well.
Nutrition
Calories: 284kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 270mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg
