Description
These banana muffins are soft, fluffy, and perfectly spiced with cinnamon. A quick and easy recipe that’s ready in 30 minutes — perfect for breakfast or snacks.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ cups mashed ripe bananas (about 3 large)
- 6 tablespoons unsalted butter, melted and cooled
- ⅕ cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- ½ cup chopped walnuts or mini chocolate chips (optional)
Instructions
- Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease lightly with oil spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, mash the bananas until mostly smooth. Whisk in melted butter, brown sugar, egg, vanilla, and milk until combined.
- Add the dry ingredients to the wet ingredients and gently fold until just combined. Do not overmix. If using nuts or chocolate chips, fold them in now. The batter should be thick.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (without opening the oven) and continue baking for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- For bakery-style muffins, start with the high oven temperature — it helps the tops rise tall and fluffy before lowering the heat to finish baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Oven Baking
- Cuisine: American