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Quick & Easy Banana Muffins

Quick Easy Banana Muffins: Deliciously Moist for Every Home Baker

Quick & Easy Banana Muffins are perfect for every home baker, delivering deliciously moist treats.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 36 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • Muffin Pan
  • Mixing Bowl
  • stand mixer
  • Whisk
  • measuring cups
  • Measuring Spoons

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 walnuts, pecans, 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. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
  • Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.

Notes

These muffins can also be made with melted coconut oil as a substitute for butter.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword banana muffins, breakfast muffins, Easy Baking, Homemade Muffins, moist muffins, Quick Recipes
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