Quick & Easy Banana Muffins
Delicately soft and richly flavored with warm spices, these banana muffins are a breeze to prepare and perfect for any time of day. Ideal enjoyed as-is or enhanced with nuts or chocolate chips for added texture and indulgence.
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Ingredients
- 2/3 cup 135g packed light or dark brown sugar (or coconut sugar)
- 1 teaspoon baking powder
- 2 Tablespoons 30ml milk
- 6 Tablespoons 85g unsalted butter, melted (or melted coconut oil)
- 1 large egg at room temperature
- 1 and 1/2 cups 345g mashed bananas (about 3 large or 4 medium ripe bananas)
- 1/2 teaspoon salt
- 1 and 1/2 cups 188g all-purpose flour (spooned & leveled)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Optional: 1 cup chopped walnuts pecans, or chocolate chips
Instructions
- Preheat the oven to 425°F (218°C). Prepare a 12-count muffin tin with nonstick spray or line with paper muffin liners.
- In a medium-sized bowl, blend the flour with the baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mash the bananas thoroughly in a large mixing bowl or the bowl of a stand mixer. On medium speed, incorporate the melted butter, brown sugar, egg, vanilla extract, and milk until smooth.
- Gradually add the dry mixture to the banana blend, mixing until just unified. If using, gently fold in the chopped nuts or chocolate chips at this stage. The resulting batter will be thick.
- Distribute the batter evenly among the prepared muffin cups, filling each to the top. Bake initially for 5 minutes at 425°F, then without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for 16–18 minutes, or until a toothpick inserted in the center emerges clean. The total bake time is approximately 21–23 minutes. For mini muffins, bake at 350°F for 12–14 minutes.
- Allow muffins to rest in the pan for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
To extend freshness, store muffins covered at room temperature for several days or refrigerate for up to one week.
For long-term storage, freeze for up to 3 months; thaw in the refrigerator overnight and reheat as desired.
Using a higher initial oven temperature ensures a tall muffin rise by setting the tops quickly.
Whole wheat flour may be substituted entirely or partially, maintaining the total amount at 1 and 1/2 cups. If using all whole wheat flour, include an additional tablespoon (15ml) of milk.
Frozen bananas can be used after thawing and draining excess liquid.
Sugar alternatives like honey or maple syrup may be substituted in equal measure, though results may vary slightly in texture and sweetness.
For long-term storage, freeze for up to 3 months; thaw in the refrigerator overnight and reheat as desired.
Using a higher initial oven temperature ensures a tall muffin rise by setting the tops quickly.
Whole wheat flour may be substituted entirely or partially, maintaining the total amount at 1 and 1/2 cups. If using all whole wheat flour, include an additional tablespoon (15ml) of milk.
Frozen bananas can be used after thawing and draining excess liquid.
Sugar alternatives like honey or maple syrup may be substituted in equal measure, though results may vary slightly in texture and sweetness.