Quick & Easy Banana Muffins
Delicious Quick & Easy Banana Muffins made with ripe bananas and warm spices.
Equipment
- 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
- ⅔ cup brown sugar packed light or dark
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk optional
Optional Add-ins
- 1 cup chopped walnuts, pecans, or chocolate chips optional
Instructions
Baking 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 bowl. In another bowl, mash the bananas and mix in the melted butter, brown sugar, egg, vanilla extract, and milk. Combine both mixtures.
- Spoon the batter into liners, filling them to the top. Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and bake for an additional 16–18 minutes until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire cooling rack.
Notes
For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator. You can also adjust the ingredients depending on dietary needs.
Nutrition
Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 3mgCalcium: 15mgIron: 0.5mg
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