Quick & Easy Banana Muffins
These Quick & Easy Banana Muffins are soft, buttery, and spiced with cinnamon, perfect for breakfast or a snack.
Equipment
- muffin pan
- Mixing bowl
- whisk
- Cooling Rack
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
- ⅔ cup packed brown sugar light or dark
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
- 1 cup chopped walnuts or chocolate chips optional
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 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 and whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients and mix until combined. If adding nuts or chocolate chips, fold them in now.
- Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg
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