Description

Enjoy these quick, easy, and delicious banana muffins any time of the day! Moist, tender, and full of banana flavor, they’re perfect for breakfast or as a tasty snack.

Ingredients

Scale

1 and 1/2 cups (188g) 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 (345g) mashed ripe bananas (3 large or 4 medium)

6 Tablespoons (85g) unsalted butter, melted

2/3 cup (135g) packed brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 Tablespoons (30ml) milk

Optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

Preheat oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mash the bananas in a large bowl. Add melted butter, brown sugar, egg, vanilla extract, and milk. Mix until well combined.
Add dry ingredients to the wet ingredients and stir until just combined. Fold in nuts or chocolate chips if desired.
Fill muffin cups to the top with batter. Bake for 5 minutes at 425°F, then lower the temperature to 350°F and bake for an additional 16–18 minutes, until a toothpick inserted comes out clean.
Cool muffins in the pan for 5 minutes before transferring them to a wire rack.

Notes

Ripe Bananas: For the best flavor, use overripe bananas that are heavily speckled or nearly all brown. They’re sweeter and blend easily into the batter.
Customizing Add-Ins: These muffins are versatile! Feel free to add up to 1 cup of your favorite mix-ins like chocolate chips, chopped nuts, or even dried fruits for extra texture and flavor.
Using Coconut Oil or Sugar: You can substitute melted coconut oil for butter and coconut sugar for brown sugar if you prefer a dairy-free or refined sugar-free option.
Batter Consistency: This batter is meant to be thick. It helps the muffins rise higher and bake with nice domed tops.
Storage Tips: Keep the muffins fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Thaw frozen muffins at room temperature or warm them briefly in the microwave.
Mini Muffin Adjustment: For mini muffins, reduce the baking time to 12–14 minutes at 350°F (177°C) after the initial 5-minute bake at 425°F.

Prep Time: 10 minutes
Cook Time: 21–23 minutes