Description
These Quick & Easy Banana Muffins are moist, flavorful, and perfect for breakfast or a snack. Made with ripe bananas, warm spices, and optional mix-ins like nuts or chocolate chips, they bake up quickly with a two-temperature oven method to achieve a tender crumb and golden top.
Ingredients
Dry Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
- 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
Optional Add-ins
- 1 cup chopped walnuts, pecans, or chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined. Set this mixture aside.
- Mash Bananas and Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, mash the ripe bananas. On medium speed, beat in the melted butter, brown sugar, egg, vanilla extract, and milk until smooth and well mixed.
- Combine Wet and Dry Ingredients: Pour the dry ingredients into the wet mixture. Beat or whisk gently until just combined; avoid overmixing to keep the muffins tender. If using, fold in nuts or chocolate chips carefully into the thick batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each all the way to the top to get nicely domed muffins.
- First Bake at High Temperature: Bake the muffins for 5 minutes at 425°F (218°C) to give them an initial rise and a golden top.
- Reduce Temperature and Continue Baking: Without removing the muffins from the oven, reduce the temperature to 350°F (177°C). Bake for an additional 16–18 minutes until a toothpick inserted in the center comes out clean. Total baking time is about 21–23 minutes. For mini muffins, bake 12–14 minutes at 350°F (177°C).
- Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps muffins firm up.
- Storage: Store muffins covered at room temperature for a few days or refrigerate them for up to 1 week to keep them fresh.
Notes
- Use very ripe bananas for best flavor and moisture in the muffins.
- Do not overmix the batter to keep muffins tender and moist.
- If allergic or avoiding nuts, skip or substitute with chocolate chips.
- Ensure the egg is at room temperature for better batter consistency.
- These muffins freeze well for up to 3 months; thaw at room temperature or warm quickly in the microwave.
