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Quick & Easy Banana Muffins

Quick & Easy Banana Muffins

Quick & Easy Banana Muffins are soft, buttery, and spiced with cinnamon, perfect for a quick treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • 12-count muffin pan
  • Electric Mixer
  • mixing bowls
  • whisk
  • Cooling Rack

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg

Wet Ingredients

  • 1.5 cups mashed bananas about 4 medium or 3 large ripe bananas
  • 6 Tablespoons unsalted butter melted
  • 0.67 cup brown sugar packed light or dark
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons milk optional

Optional Add-ins

  • 1 cup chopped walnuts
  • 1 cup chocolate chips

Instructions
 

Baking Instructions

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
  • Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
  • Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
  • Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 1mgCalcium: 20mgIron: 0.7mg
Keyword baking, banana muffins, banana recipes, easy muffins, muffins, quick muffins
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