Quick & Easy Banana Muffins
These moist and soft banana muffins are simple to make, packed with ripe bananas, and perfect for breakfast or a snack!
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.
Notes
These muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. For a fun twist, try adding different spices like ginger or cardamom to change the flavor profile.