Banana Muffins
These quick and easy banana muffins are soft, buttery, and spiced with cinnamon. Perfect for using up ripe bananas, they’re kid-friendly and can be made in under 30 minutes!
Equipment
- Mixing Bowls
- Whisk
- Muffin Pan
- Measuring Cups
- Oven
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour or whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 ripe bananas mashed (about 1.5 cups)
- 1/3 cup melted butter or coconut oil
- 1/2 cup brown sugar or coconut sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk any kind
Optional Add-ins
- 1/2 cup chopped walnuts or chocolate chips
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. Set aside.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- In a large bowl, mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla, and milk.
- Add the dry ingredients to the wet ingredients and stir just until combined. Fold in walnuts or chocolate chips, if using.
- Spoon the batter into the muffin cups, filling them all the way to the top.
- Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and continue baking for 16–18 minutes until a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.
Notes
You can use frozen bananas—thaw and drain any excess liquid before mashing. Whole wheat flour may be used for a healthier version.