Description
A comforting, spice-infused banana muffin baked in under 30 minutes. The high-then-low temperature method ensures a golden crust and moist interior. Perfect for breakfast or snacks, with optional nuts or chocolate chips for added texture.
Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 Tbsp unsalted butter or 6 Tbsp coconut oil
4 medium or 3 large ripe bananas, mashed until smooth
1 cup brown sugar
1 large room-temperature egg
1 teaspoon vanilla extract
½ cup milk
1 cup chopped nuts or chocolate chips (optional)
Instructions
Preheat oven to 425°F (218°C)
Line 12 muffin cups with paper liners
In medium bowl, whisk together flour, baking powder, baking soda, salt (optional), cinnamon, and nutmeg
In large bowl, mash ripe bananas
Beat in melted butter/coconut oil, brown sugar, egg, vanilla extract, and milk
Gradually fold dry ingredients into wet ingredients until just combined
Stir in chopped nuts or chocolate chips (if using)
Spoon batter into liners, filling to the top
Bake at 425°F for 5 minutes, then reduce to 350°F for 16-18 minutes more
Let muffins cool in pan for 5 minutes before transferring to wire rack
Notes
Ceylon cinnamon enhances flavor most effectively
Coconut oil yields a vegan version
Use overripe bananas for maximum sweetness
Do not overmix the batter to maintain fluffy texture
Storing in airtight container keeps muffins fresh for 2 days
- Prep Time: 10
- Cook Time: 22
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg