Quick & Easy Banana Muffins
Soft and moist Quick & Easy Banana Muffins made with ripe bananas and warm cinnamon.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups mashed ripe bananas
- 6 Tablespoons unsalted butter melted
- 2/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- 1 cup chopped walnuts pecans, or chocolate chips (optional)
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mash the ripe bananas until mostly smooth. Add melted butter, brown sugar, egg, vanilla extract, and milk. Whisk until fully combined.
- Add the dry ingredients into the wet ingredients and mix gently until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
- Divide the batter evenly into the muffin cups, filling each to the top.
- Bake the Quick & Easy Banana Muffins for 5 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 16–18 minutes.
- Check doneness with a toothpick inserted into the center. It should come out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- You can replace butter with melted coconut oil.
- Add a sprinkle of cinnamon sugar on top before baking for extra texture.
- Serve warm with butter, honey, or cream cheese.
- Mini muffins can be baked for 12–14 minutes at 350°F.