Quick & Easy Banana Muffins
These Quick & Easy Banana Muffins are deliciously moist, perfectly spiced, and simple to bake, making them a perfect treat for any occasion.
Equipment
- 12-count muffin pan
- Mixing Bowl
- Whisk
- cooling rack
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
- 1.5 cups mashed bananas about 4 medium or 3 large ripe bananas
- 6 Tablespoons unsalted butter melted (or melted coconut oil)
- ⅔ cup brown sugar packed light or dark (or coconut sugar)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
- 1 cup chopped nuts or chocolate chips optional
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. In a large bowl, mash the bananas. Beat in melted butter, brown sugar, egg, vanilla extract, and milk. Combine with dry ingredients and fold in nuts or chocolate chips if using.
- Spoon the batter into liners, filling them to the top. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for another 16–18 minutes or until a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then transfer to a wire cooling rack.
Notes
Muffins can be stored covered at room temperature for a few days or in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 11gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg
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