Description
Tender, moist, and golden-brown banana muffins made with ripe bananas, a touch of nutmeg, and a perfectly balanced crumb. Perfect for breakfast, snacks, or quick baking projects.
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups mashed ripe bananas
6 Tbsp unsalted butter, melted
2/3 cup brown sugar
1 egg, room temperature
1 tsp vanilla extract
2 Tbsp milk
1 cup optional add-ins (walnuts or dark chocolate chips)
Instructions
Spoon all-purpose flour into a measuring cup and level it off. Add flour to a mixing bowl.
Whisk in baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, mash ripe bananas until smooth.
Add melted butter and brown sugar to banana mixture; stir to combine.
Whisk in egg and vanilla extract.
Stir in milk until the wet ingredients are well mixed.
Fold wet ingredients into the dry ingredients gently until just combined. Do not overmix.
Stir in optional add-ins (walnuts or chocolate chips) if using.
Portion the batter into a greased muffin tin (12 muffins total)
Preheat oven to 425°F (220°C) with rack in the middle position.
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let muffins cool slightly before transferring to a wire rack.
Notes
Ensure bananas are very ripe (with brown spots) for optimal flavor and sweetness.
Coconut oil can be used instead of butter for a vegan option.
For nutty flavor, add 1/4 tsp of nutmeg or substitute with additional cinnamon.
Store muffins in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 20g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg