Quick & Easy Banana Muffins
Delicious and fluffy Quick & Easy Banana Muffins made with simple ingredients and ripe bananas.
Equipment
- 12-count muffin pan
- whisk
- mixing bowl
- Cooling Rack
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)
- ⅔ cup packed brown sugar (light or dark)
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- 2 Tablespoons milk
- 1 cup chopped walnuts 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 and mix in the melted butter, brown sugar, egg, vanilla extract, and milk. Combine wet and dry ingredients.
- 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). Bake for an additional 16–18 minutes.
- Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
For longer storage, freeze muffins for up to 3 months and thaw overnight. Muffins stay fresh at room temperature for a few days or in the fridge for up to 1 week.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 5mg
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