Description
These Quick & Easy Banana Muffins are a delightful treat perfect for breakfast or a snack. Made with ripe bananas, warm spices like cinnamon and nutmeg, and optional nuts or chocolate chips, these moist and flavorful muffins come together fast and bake up soft and tender with a subtly sweet aroma. Ideal for a hassle-free baking session, they yield a dozen delicious muffins in just about 30 minutes.
Ingredients
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 the Oven: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined. Set aside this mixture.
- Prepare Wet Ingredients: In a large bowl or the bowl of a stand mixer, mash the bananas thoroughly. On medium speed, incorporate the melted butter, brown sugar, egg, vanilla extract, and milk, beating until the batter is smooth and creamy.
- Combine and Add Extras: Gradually pour the dry ingredients into the wet banana mixture. Beat or whisk just until combined, being careful not to overmix. If you choose to add walnuts, pecans, or chocolate chips, gently fold them into the batter now. The mixture will be thick.
- Fill Muffin Cups: Spoon the thick batter into the prepared muffin cups, filling each all the way to the top for perfectly domed muffins.
- Initial High-Heat Bake: Place the muffin pan in the preheated oven and bake at 425°F (218°C) for 5 minutes. This initial high heat helps the muffins rise quickly.
- Reduce Temperature and Finish Baking: After 5 minutes, 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. Total baking time is approximately 21–23 minutes. For mini muffins, bake at 350°F (177°C) for 12–14 minutes.
- Cool the Muffins: Let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. This prevents sogginess and preserves texture.
- Storage: Store the muffins covered at room temperature for up to a few days, or refrigerate for up to one week to maintain freshness.
Notes
- Ensure bananas are ripe for maximum sweetness and flavor.
- You can substitute melted coconut oil for butter for a dairy-free option.
- Use brown sugar or coconut sugar depending on your flavor preference.
- Filling muffin cups all the way to the top creates nicely domed muffins.
- Adjust baking time slightly depending on your oven’s accuracy and muffin size.
- Optional nuts or chocolate chips add texture and richness but can be omitted for a simpler muffin.
- These muffins freeze well—wrap individually and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American