Description
These Quick & Easy Banana Muffins are moist, flavorful, and perfect for a simple snack or breakfast. Made with ripe bananas, warm spices, and optional nuts or chocolate chips, they bake up soft and tender with a delightful aroma. Ready in just 30 minutes, they’re a fuss-free treat that everyone will love.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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 Add-ins
- 1 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, mash the ripe bananas thoroughly. On medium speed, beat in the melted butter, brown sugar, egg, vanilla extract, and milk until the mixture is smooth and well incorporated.
- Combine Wet and Dry: Pour the dry ingredients into the wet mixture. Beat or whisk together until just combined; do not overmix. If using, gently fold in the chopped walnuts, pecans, or chocolate chips now. The batter should be thick.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each all the way to the top to encourage a nice crown.
- Initial High-Heat Bake: Bake the muffins at 425°F (218°C) for 5 minutes. This quick blast of heat helps the muffins rise beautifully.
- Lower Temperature and Continue Baking: Without removing the muffins from the oven, reduce the temperature to 350°F (177°C). Bake for an additional 16–18 minutes, or until a toothpick inserted into the center comes out clean. Note: For mini muffins, bake a total of 12–14 minutes at 350°F (177°C).
- Cool the Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Storage: Store the muffins covered at room temperature for a few days or refrigerate them for up to one week to keep them fresh.
Notes
- You can substitute melted coconut oil for unsalted butter for a dairy-free option.
- Light or dark brown sugar can be replaced with coconut sugar for a different flavor profile.
- Filling the muffin cups all the way to the top helps create tall muffins with a nice dome.
- Do not overmix the batter; blending until just combined ensures tender muffins.
- Adding nuts or chocolate chips is optional but adds texture and extra flavor.
- Allowing muffins to cool slightly in the pan before transferring prevents them from breaking apart.
- If you prefer smaller muffins, adjust baking times accordingly as noted.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 38mg
