Go Back
Delicious golden-brown banana muffins with melted butter and cinnamon on a wooden table, surrounded by fresh bananas and walnuts.
Alyssa

Quick & Easy Banana Muffins

These banana muffins are soft, buttery, and spiced with cinnamon. They're wonderful plain, but taste fantastic with walnuts or chocolate chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 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)
  • 2/3 cup packed brown sugar (light or dark, or coconut sugar)
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 1 cup chopped walnuts or chocolate chips (optional)

Method
 

  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.

Notes

These banana muffins are perfect for a quick breakfast or snack.