Description
These Quick & Easy Banana Muffins are moist, flavorful, and perfect for a delicious breakfast or snack. Made with ripe bananas, warm spices, and optional add-ins like nuts or chocolate chips, they come together quickly and bake to golden perfection. Ideal for banana lovers seeking a simple, comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
- 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
Optional Add-ins
- 1 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, mash the ripe bananas thoroughly. On medium speed, beat or whisk in the melted butter, packed brown sugar, egg, vanilla extract, and milk until the mixture is smooth and well combined.
- Incorporate Dry into Wet: Pour the dry ingredients into the wet banana mixture, then beat or whisk gently just until combined. Avoid overmixing to keep the muffins tender.
- Add Optional Mix-ins: If you wish, fold in 1 cup of chopped walnuts, pecans, or chocolate chips to add texture and extra flavor to your muffins.
- Fill Muffin Pan: Spoon the thick batter into the prepared muffin liners, filling each cup all the way to the top for a nice rise.
- Bake Initial High Heat: Place the muffin pan in the oven and bake for 5 minutes at 425°F (218°C). This initial high temperature jump-starts the rising process.
- Reduce Temperature and Continue Baking: Without removing the muffins, reduce the oven temperature to 350°F (177°C). Continue baking for an additional 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely, preventing sogginess.
- Storage: Store muffins in an airtight container at room temperature for up to a few days or refrigerate for up to 1 week to maintain freshness.
Notes
- For mini muffins, reduce baking time to 12–14 minutes at 350°F (177°C).
- You can substitute melted coconut oil for butter for a dairy-free option.
- Using overripe bananas enhances sweetness and moisture.
- Do not overmix the batter as it can make muffins dense.
- Allow muffins to cool before storing to avoid condensation buildup inside the container.
Nutrition
- Serving Size: 1 muffin (assuming 12 muffins per batch)
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
