Recipe Card
The Banana Muffins I Make Every Week — Quick & Easy Banana Muffins
- Prep
- 10 min
- Cook
- 20 min
- Total
- 35 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))
- 2/3 cuppacked brown sugar ((light or dark, or coconut sugar))
- 1 largeegg ((at room temperature))
- 1 teaspoonpure vanilla extract
- 2 tablespoonsmilk
- 1 cupchopped walnuts or chocolate chips ((optional))
Instructions
- 1
Preheat oven to 425°F (218°C). Spray a 12-count 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. Beat in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then mix until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- 3
Spoon the batter into liners, filling them to the top. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for 16–18 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a cooling rack.
- 4
Muffins stay fresh at room temperature for a few days or in the refrigerator for up to 1 week.