Are you looking for a delicious and simple treat? Quick & Easy Banana Muffins are the perfect solution! These muffins are moist, soft, and packed with the sweet taste of ripe bananas. With just a few ingredients and easy steps, you can whip up a batch in no time. Whether for breakfast, a snack, or dessert, these muffins will surely please everyone.
Why Make This Recipe
Bananas are great for baking because they add natural sweetness and moisture to recipes. This muffin recipe is not only easy but also quick to make, perfect for those busy mornings or when you need a fast snack. Plus, you can customize it with your favorite add-ins, like nuts or chocolate chips! It’s a great way to use overripe bananas that you may otherwise throw away.
How to Make Quick & Easy Banana Muffins
Follow these simple steps to make your Quick & Easy Banana Muffins:
Ingredients:
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
- 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk*
- Optional: 1 cup chopped walnuts, pecans, or chocolate chips
Directions:
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
- In a large bowl or 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. Beat or whisk until combined. If you want to add nuts or chocolate chips, fold them in now. The batter will be thick.
- Spoon the batter into the liners, filling them all the way to the top.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) while keeping the muffins in the oven. Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total baking time is about 21–23 minutes.
- Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire cooling rack to continue cooling.
- These muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
How to Serve Quick & Easy Banana Muffins
These muffins are delicious on their own, but you can also serve them with a spread of butter or cream cheese for added flavor. They are perfect with a cup of coffee or a glass of milk. Enjoy them warm or at room temperature!
How to Store Quick & Easy Banana Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for a few days. If you want them to last longer, put them in the refrigerator for up to 1 week. You can also freeze them for up to three months. Just make sure to wrap them tightly to prevent freezer burn.
Tips to Make Quick & Easy Banana Muffins
- Make sure your bananas are very ripe; the blacker they are, the sweeter your muffins will be!
- Don’t overmix the batter; just mix until the ingredients are combined to keep the muffins tender.
- For a fun twist, try adding different spices like ginger or cardamom to change the flavor profile.
Variation
You can easily customize this recipe by adding ingredients like chocolate chips, dried fruit, or other nuts. If you want, you can also replace the brown sugar with honey or maple syrup for a different sweetness.
FAQs
1. Can I use frozen bananas in this recipe?
Yes, you can use frozen bananas! Just thaw them first and then mash them.
2. Can I skip the egg?
Yes, for an egg-free version, you can replace the egg with 1/4 cup of unsweetened applesauce or a flax egg.
3. How can I make these muffins healthier?
You can use whole wheat flour instead of all-purpose flour and reduce the sugar slightly. You can also add oats for extra fiber.
Quick & Easy Banana Muffins
Ingredients
Dry 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
Wet Ingredients
- 1.5 cups mashed bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons unsalted butter, melted (or melted coconut oil)
- 2/3 cup packed light or dark brown sugar (or coconut sugar)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk *
Optional Ingredients
- 1 cup chopped walnuts, pecans, or chocolate chips Optional
Instructions
Preparation
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. Set aside.
- In a large bowl or 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. Beat or whisk until combined. If you want to add nuts or chocolate chips, fold them in now. The batter will be thick.
- Spoon the batter into the liners, filling them all the way to the top.
Baking
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) while keeping the muffins in the oven.
- Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total baking time is about 21–23 minutes.
- Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire cooling rack to continue cooling.
