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about 12 hours ago

Quick & Easy Banana Muffins

Quick & Easy Banana Muffins

Recipe Details

Author Sally McKenney
Prep Time 10 minutes
Cook Time 21–23 minutes

Summary

Soft, buttery banana muffins warmly spiced with cinnamon and nutmeg, with a tender crumb and the option to fold in nuts or chocolate chips. Simple pantry ingredients and a quick mix-and-bake method make these an effortless breakfast treat.

Instructions

  1. 1

    Preheat oven to 425°F (218°C). Line or grease a 12-cup muffin pan.

  2. 2

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  3. 3

    In a large bowl (or stand mixer bowl), mash the bananas. Add melted butter, brown sugar, egg, vanilla, and milk; beat or whisk until combined.

  4. 4

    Add the dry ingredients to the wet ingredients and mix just until combined. If using, fold in the nuts or chocolate chips. Batter will be thick.

  5. 5

    Divide batter evenly among the 12 cups, filling each to the top.

  6. 6

    Bake for 5 minutes at 425°F (218°C). Keeping the muffins in the oven, reduce temperature to 350°F (177°C) and bake 16–18 minutes more, or until a toothpick comes out clean (about 21–23 minutes total).

  7. 7

    Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

  8. 8

    Storage: Cover and keep at room temperature for a few days or refrigerate up to 1 week. For longer storage, freeze up to 3 months.

Ingredients

  • 1 1/2 cups (188g) all-purpose flour (spooned and leveled)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups (345g) bananas (mashed (about 4 medium or 3 large ripe))
  • 6 Tbsp (85g) unsalted butter (melted (or use melted coconut oil))
  • 2/3 cup (135g) brown sugar (packed; light or dark (or coconut sugar))
  • 1 large egg (at room temperature)
  • 1 tsp pure vanilla extract
  • 2 Tbsp (30ml) milk
  • 1 cup optional mix-ins (walnuts, pecans, or chocolate chips) (chopped)
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