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Quick & Easy Banana Muffins

Quick & Easy Banana Muffins

These Quick & Easy Banana Muffins are moist, flavorful, and perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 200 kcal

Equipment

  • ovens
  • muffin pan
  • mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Ingredients
  

Dry 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

Wet Ingredients

  • 1.5 cups mashed bananas about 4 medium or 3 large ripe bananas
  • 6 Tablespoons unsalted butter melted (or melted coconut oil)
  • 0.67 cups brown sugar packed light or dark (or coconut sugar)
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons milk optional

Optional Ingredients

  • 1 cup chopped walnuts, pecans, or chocolate chips optional

Instructions
 

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 or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
  • 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). 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 to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg
Keyword baking, banana muffins, breakfast, easy recipe, Muffins, Quick & Easy Banana Muffins
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