In need of a quick baking project? These banana muffins are your answer. Soft and buttery, with a hint of cinnamon, they whip up in no time. Stay classic or stir in some chocolate chips or chopped nuts for variety.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 23 minutes
• Total Time: 33 minutes
• Servings: 12 muffins

Why You’ll Love This Recipe

• Quick and easy to prepare with basic pantry ingredients.
• Customizable with walnuts, pecans, or chocolate chips.
• Moist and flavorful, thanks to ripe bananas and spices.
• Can be prepared in advance and keeps well for up to a week.

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled): The backbone of the muffins, providing structure.
• 1 teaspoon baking powder: Aids in giving the muffins a nice rise.
• 1 teaspoon baking soda: Works with the acidic bananas for perfect leavening.
• 1/2 teaspoon salt: Balances sweetness and enhances flavors.
• 1 teaspoon ground cinnamon: Adds warmth and depth. You can omit but will miss its classic touch.
• 1/4 teaspoon ground nutmeg: Offers a subtle, cozy spice note. Optional, but recommended.
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas): The key to moist and naturally sweet muffins.
• 6 Tablespoons (85g) unsalted butter, melted: Ensures richness. Coconut oil is a suitable substitute.
• 2/3 cup (135g) packed light or dark brown sugar: Sweetens and adds moisture. Coconut sugar is an alternative.
• 1 large egg, at room temperature: Binds everything together.
• 1 teaspoon pure vanilla extract: Vanilla brings a rounded sweetness.
• 2 Tablespoons (30ml) milk: Adjusts batter consistency for optimal texture.
• Optional: 1 cup chopped walnuts, pecans, or chocolate chips: For added texture and flavor variety.

How to Make It

Step 1: Preheat the Oven

Set your oven to 425°F (218°C). This initial high heat allows the muffins to rise quickly. Either use nonstick spray on a 12-cup muffin pan or line with paper liners.

Step 2: Prepare the Flour Mixture

Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. This mix ensures the spices are evenly distributed and leavening agents are ready to work.

Step 3: Mix the Wet Ingredients

Mash bananas in a large bowl or stand mixer. Add melted butter, sugar, egg, vanilla, and milk. Blend until smooth. This step combines all the enrichers that keep the muffins moist and flavorful.

Step 4: Combine Wet and Dry

Add the dry ingredient mix to the wet, stirring just until blended. If using, fold in nuts or chocolate chips. Be gentle to keep the muffins tender.

Step 5: Fill and Bake

Spoon batter into the muffin cups, filling to the top. Start baking at 425°F for 5 minutes, then lower heat to 350°F (177°C) and bake another 16-18 minutes. The high initial heat gives good dome shape, and lowering avoids over-browning.

Recipe FAQs

How do I know when the muffins are done?

The muffins are ready when a toothpick inserted in the center comes out clean. They should also have a golden top and bounce back when lightly pressed.

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend. Ensure the blend contains xanthan gum for similar texture.

How should I store these muffins?

Store them covered at room temperature for a few days, or in the fridge for up to a week. They also freeze well—just thaw at room temperature.