The Quick & Easy Banana Muffins I Make Almost Every Week
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 12
- Calories
- 150 kcal
- Carbs
- 22.00 g
Ingredients
- 1.5 cupsall-purpose flour ((spooned & leveled))
- 1 teaspoonbaking powder
- 1 teaspoonbaking soda
- 0.5 teaspoonsalt
- 1 teaspoonground cinnamon
- 0.25 teaspoonground nutmeg
- 1.5 cupsmashed bananas ((about 4 medium or 3 large ripe bananas))
- 6 tablespoonsunsalted butter ((melted, or melted coconut oil))
- 0.67 cupspacked brown sugar ((light or dark, or coconut sugar))
- 1 largeegg ((at room temperature))
- 1 teaspoonpure vanilla extract
- 2 tablespoonsmilk ((optional))
- 1 cupchopped walnuts ((optional))
Instructions
- 1
Preheat oven to 425°F (218°C). Spray a muffin pan with nonstick spray or use cupcake liners.
- 2
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl, mash the bananas and mix in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour dry ingredients into wet ingredients and mix until combined. Fold in optional nuts or chocolate chips if using.
- 3
Spoon the batter into muffin liners, filling all the way to the top. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for an additional 16–18 minutes until a toothpick comes out clean.
- 4
Allow the muffins to cool for 5 minutes in the pan before transferring them to a wire cooling rack.
- 5
Store muffins covered at room temperature for a few days or refrigerate for up to 1 week.