Quick & Easy Banana Muffins
Quick & Easy Banana Muffins made with ripe bananas and warm cinnamon.Soft, fluffy, and ready in under 30 minutes.Perfect for breakfast, snacks, or freezing ahead.
Ingredients
- 1 and 1/2 cups 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 mashed ripe bananas
- 6 Tablespoons unsalted butter melted
- 2/3 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons milk
- Optional: chopped walnuts pecans, or chocolate chips
Instructions
- Preheat oven to 425°F (218°C). Line or grease a 12-count muffin pan.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mash bananas until smooth.
- Add melted butter, brown sugar, egg, vanilla extract, and milk. Mix well.
- Fold dry ingredients into wet ingredients until just combined.
- Stir in nuts or chocolate chips if desired.
- Divide batter evenly into muffin cups, filling each to the top.
- Bake the banana muffins for 5 minutes at 425°F.
- Without opening the oven, reduce temperature to 350°F (177°C) and bake another 16–18 minutes.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Replace butter with coconut oil for a dairy-free option.
- Add chopped pecans for extra crunch.
- Serve warm with butter or cream cheese.
- Mini muffins bake in about 12–14 minutes.