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Quick & Easy Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 55 reviews
  • Author: Bara
  • Prep Time: 10 minutes
  • Cook Time: 21-23 minutes
  • Total Time: 30-33 minutes
  • Yield: 10 standard muffins
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Quick & Easy Banana Muffins are a moist, flavorful treat perfect for breakfast or a snack. Made with ripe bananas, warm spices like cinnamon and nutmeg, and optionally studded with nuts or chocolate chips, these muffins bake up tender with a perfectly soft crumb. Ready in under 30 minutes, they’re a convenient recipe for homemade baked goods without the fuss.

Ingredients

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
  • 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
  • 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) milk*

Optional Add-ins

  • 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Preheat the Oven: Set the oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining with cupcake liners.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. Mix Wet Ingredients: In a large bowl or stand mixer bowl, mash the bananas thoroughly. Beat in the melted butter, brown sugar, egg, vanilla extract, and milk on medium speed until well combined.
  4. Combine Wet and Dry: Pour the dry ingredients into the wet ingredients and beat or whisk until just combined. Fold in optional walnuts, pecans, or chocolate chips if using. The batter will be thick.
  5. Fill Muffin Cups: Spoon the batter into the muffin liners or prepared pan, filling each cup all the way to the top.
  6. Bake at High Heat: Bake for 5 minutes at 425°F (218°C).
  7. Reduce Temperature and Continue Baking: Without removing the muffins, lower the oven temperature to 350°F (177°C) and bake for another 16–18 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is about 21–23 minutes.
  8. Cool the Muffins: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Storage: Store muffins covered at room temperature for a few days or refrigerate for up to one week.

Notes

  • Use very ripe bananas for the best flavor and sweetness.
  • Optionally substitute coconut oil for butter to make the recipe dairy-free.
  • You can swap brown sugar for coconut sugar to reduce refined sugars.
  • Mini muffins require a shorter baking time of about 12–14 minutes at 350°F (177°C).
  • Do not overmix the batter to avoid dense muffins.

Find it online: https://yumbara.com/quick-and-easy-banana-muffins-recipe/