Quick & Easy Banana Muffins
Delicious, sweet, and moist banana muffins made with ripe bananas, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
Wet Ingredients
- 1.5 cups mashed bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons unsalted butter, melted (or melted coconut oil)
- ⅔ cup packed light or dark brown sugar (or coconut sugar)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk * Optional
Add-ins
- 1 cup chopped walnuts, pecans, or chocolate chips * Optional
Instructions
Preparation
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this mixture aside.
- In a large bowl, mash the bananas. Add in the melted butter, brown sugar, egg, vanilla extract, and milk. Beat or whisk these ingredients together until well combined.
- Pour the dry ingredients into the wet ingredients. Mix until everything is combined. If adding nuts or chocolate chips, fold them in now. The batter will be thick.
- Spoon the batter into the muffin liners, filling them all the way to the top.
Baking
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick comes out clean. The total baking time is about 21–23 minutes.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to cool completely.
Notes
Muffins stay fresh covered at room temperature for a few days or in the fridge for up to 1 week. These muffins can also be frozen for up to 3 months.