Description
Tender, spiced muffins made with ripe bananas, cinnamon, and nutmeg. These halal-friendly treats are soft, moist, and ready in 30 minutes. Customize with dairy-free options and enjoy a breakfast or snack that stays fresh for days.
Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1½ cups mashed bananas (4 medium or 3 large)
6 tablespoons unsalted butter (melted)
⅔ cup brown sugar (packed)
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 425°F (220°C) and line a 12-cup muffin tin with liners
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg
Mash overripe bananas with a fork until smooth
Add melted butter and brown sugar to bananas; mix until combined
Stir in vanilla extract
Fold dry ingredients into the banana mixture until just combined
Divide batter equally among muffin cups
Bake at 425°F for 5 minutes, then reduce oven to 375°F (190°C) and bake 15-20 minutes until golden
Notes
Use ripe bananas with brown spots for maximum sweetness
Coconut oil can substitute butter for a dairy-free version
Store in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Homestyle
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 0.8g
- Protein: 2g
- Cholesterol: 16mg