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Freshly baked banana muffins on a tray, garnished with walnuts and banana slices, highlighting their soft texture and golden brown color.
Alyssa

Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon. They're wonderful plain or with chopped walnuts or chocolate chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Method Notes

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)
  • 0.67 cups packed brown sugar (light or dark, or coconut sugar)
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk (optional)
  • 1 cup chopped walnuts (optional)

Method
 

  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.

Notes

The muffins can be customized with nuts or chocolate chips for added flavor.