Quick & Easy Banana Muffins
Delicious quick & easy banana muffins that are soft, buttery, and spiced with cinnamon.
Equipment
- 12-count muffin pan
- whisk
- Mixing Bowls
- spatula
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 (or melted coconut oil)
- ⅔ cup packed brown sugar (or coconut sugar)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1 cup chopped walnuts, pecans, or chocolate chips optional
Instructions
- Preheat oven to 425°F (218°C). Spray a 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. In a large bowl, mash the bananas, then mix 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 to the top. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for an additional 16-18 minutes until a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the pan before transferring to a wire cooling rack.
Notes
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. For longer storage, freeze muffins for up to 3 months.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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