Description

Soft, buttery banana muffins spiced with cinnamon and nutmeg—moist and flavorful, they’re ready in roughly 30 minutes using just three ripe bananas and basic pantry staples.

Ingredients

1½ cups (188 g) all-purpose flour, spooned & leveled

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

¼ tsp ground nutmeg

1½ cups (≈345 g) mashed bananas (about 3 large-ripe or 4 medium spotty bananas)

6 Tbsp (85 g) unsalted butter, melted (or coconut oil)

⅔ cup (135 g) packed light or dark brown sugar (or coconut sugar)

1 large egg, at room temperature

1 tsp pure vanilla extract

2 Tbsp milk (any kind)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425 °F (218 °C). Line a standard 12‑count muffin tin or grease it.

In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In another bowl, mash the bananas well. Stir in the melted butter, brown sugar, egg, vanilla extract, and milk until smooth.

Pour wet ingredients into dry and fold gently with a spatula until just combined — avoid overmixing for tender muffins. The batter is thick.

Divide the batter evenly among the muffin cups, filling almost to the top for tall domed muffins.

Bake at 425 °F for 5 minutes, then without opening the oven reduce the temperature to 350 °F (177 °C) and bake an additional 15–20 minutes until a toothpick comes out clean or with moist crumbs. Total bake time ~20–25 minutes.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling or enjoy warm.

Prep Time: 10 minutes
Cook Time: 20–25 minutes
Category: Breakfast