Description
These banana bread muffins are moist, flavorful, and perfect for breakfast or a snack. With the sweetness of ripe bananas and a hint of cinnamon, they are sure to become a family favorite.
Ingredients
1 and 1/2 cups (188g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and 1/2 cups (345g) mashed bananas
6 Tablespoons (85g) unsalted butter
melted
2/3 cup (135g) packed light or dark brown sugar
1 large egg
at room temperature
1 teaspoon pure vanilla extract
2 Tablespoons (30ml) milk
optional: 1 cup chopped walnuts
pecans
or chocolate chips
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, keeping the muffins in the oven, 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. The total time these muffins take in the oven is about 21–23 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
Notes
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 16 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: banana bread muffin recipe, banana muffins, baking, dessert, breakfast