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Banana muffins

Banana Muffins

These soft, moist, and flavorful banana muffins are quick to make and perfect for breakfast, snacks, or dessert. Made with ripe bananas and simple pantry staples, they come together in just 30 minutes and are easily customizable with mix-ins like chocolate chips or nuts.
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Prep Time 10 minutes
Cook Time 21 minutes
5 minutes
Total Time 36 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups 188g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 large ripe bananas about 1 1/2 cups mashed
  • 6 tbsp 85g unsalted butter, melted (or coconut oil)
  • 2/3 cup 135g packed light or dark brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 tbsp 30ml milk
  • Optional Mix-Ins:
  • 1 cup chopped walnuts or pecans
  • 1 cup chocolate chips
  • Sprinkle of cinnamon sugar for topping

Equipment

  • Mixing bowls
  • whisk
  • Fork (for mashing bananas)
  • Muffin pan
  • Paper liners or nonstick spray
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 425°F (218°C). Line a 12-count muffin pan with paper liners or grease with nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large mixing bowl, mash the bananas until smooth.
  4. Add melted butter, brown sugar, egg, vanilla extract, and milk to the bananas. Whisk until combined.
  5. Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
  6. If using mix-ins, gently fold them into the batter.
  7. Divide the batter evenly among the muffin cups, filling each to the top.
  8. Bake for 5 minutes at 425°F (218°C), then reduce oven temperature to 350°F (177°C) and bake for an additional 16-18 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Enjoy warm or store in an airtight container for up to 5 days. Muffins can also be frozen for up to 3 months.