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–+ servings

Quick and Easy Banana Bread Muffins

Moist, buttery banana bread muffins with cinnamon and nutmeg. Great plain or loaded with walnuts or chocolate chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Baking
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour 188g, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups ripe bananas, mashed about 3 large or 4 medium bananas, 345g
  • 6 tablespoons unsalted butter 85g, melted; coconut oil works too
  • 2/3 cup packed light or dark brown sugar 135g; coconut sugar may be substituted
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk 30ml, any kind
  • 1 cup chopped walnuts, pecans, or chocolate chips optional

Method
 

  1. Preheat the oven to 425°F (218°C). Coat a 12-cup muffin tin with nonstick cooking spray or line with paper liners.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until combined. In a separate large bowl, mash the bananas until smooth. Beat in the melted butter, brown sugar, egg, vanilla, and milk. Pour the dry ingredients into the wet mixture and stir just until no dry streaks remain. If desired, fold in the chopped walnuts, pecans, or chocolate chips. The batter will be thick.
  3. Spoon the batter into the muffin cups, filling them to the top. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Continue baking for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. The total oven time will be 21 to 23 minutes. For mini muffins, bake at 350°F for 12 to 14 minutes total. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool fully.
  4. Store finished muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Nutrition

Calories: 190kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 31mgSodium: 210mgFiber: 1gSugar: 16g

Notes

Use very ripe, spotty bananas for the best sweetness and moisture.
Melted coconut oil can replace the butter in equal measure; use refined coconut oil for a neutral flavor.
Swap the brown sugar for coconut sugar in the same amount if you prefer.
For richer muffins, fold in 1 cup chopped walnuts, pecans, or chocolate chips before baking.
To make mini muffins, fill mini muffin cups and bake at 350°F for 12 to 14 minutes.
These muffins freeze well for up to 3 months; thaw at room temperature before serving.
Avoid overmixing the batter, or the muffins will turn out tough and dense.

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