Brown Sugar Banana Muffins with Cinnamon and Nutmeg
Soft banana muffins with brown sugar, cinnamon and a high heat start for domed tops.
Equipment
- 12 count muffin pan
- paper liners
- Wire cooling rack
- Mixing bowls
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 ½ cup mashed ripe bananas about 4 medium or 3 large
- 6 tbsp unsalted butter melted, or melted coconut oil
- ⅔ cup brown sugar packed light or dark
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 2 tbsp milk optional
- 1 cup walnuts, pecans or chocolate chips chopped, optional
Instructions
Cooking
- Prep. Heat the oven to 425 degrees F and grease or line a 12 count muffin pan.
- Mix. Whisk the dry ingredients in one bowl and mash the bananas with the butter, sugar, egg, vanilla and milk in another, then stir them together until just combined.
- Fill. Fold in any nuts or chocolate chips and fill each cup to the top.
- Bake. Bake 5 minutes at 425 degrees F, reduce to 350 degrees F and bake 16 to 18 minutes until a toothpick comes out clean.
- Cool. Rest in the pan for 5 minutes, then cool on a rack.
Notes
Substitutions: Coconut oil can replace the butter and coconut sugar can replace the brown sugar.
Tips: Use very ripe bananas and do not overmix. Nutrition is for one muffin without add ins.
Storage: Room temperature for 2 to 3 days or freeze for up to 3 months.