Quick & Easy Banana Muffins
Delicious quick & easy banana muffins made with simple ingredients and ready in no time.
Equipment
- Muffin pan
- mixing bowls
- whisk
- measuring cups
- measuring spoons
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 (or coconut sugar)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk your favorite variety
- 1 cup chopped walnuts or chocolate chips optional
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. In a large bowl, mash the bananas, then beat in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients and mix until combined. Fold in nuts or chocolate chips if using.
- Spoon the batter into muffin liners, filling 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 or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack.
- Muffins stay fresh at room temperature for a few days, or in the refrigerator for up to 1 week.
Notes
For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator. You can use frozen bananas; just make sure to mash after thawing.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg
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