Easy 30-Minute Banana Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 and 1/2 cups (188g) all-purpose flour, spooned & leveled
02 -
1 teaspoon baking powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 teaspoon ground cinnamon
06 -
1/4 teaspoon ground nutmeg
→ Wet Ingredients
07 -
1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
08 -
6 tablespoons (85g) unsalted butter, melted (or melted coconut oil)
09 -
2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)
10 -
1 large egg, at room temperature
11 -
1 teaspoon pure vanilla extract
12 -
2 tablespoons (30ml) milk
→ Optional Mix-ins
13 -
1 cup chopped walnuts, pecans, or chocolate chips
# Instructions:
01 -
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
02 -
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
03 -
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.
04 -
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean.
05 -
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.
# Notes:
01 -
Can use frozen bananas - thaw and drain excess liquid before using
02 -
Can substitute whole wheat flour, adding an extra tablespoon of milk if using all whole wheat
03 -
Various sweetener options work including brown sugar, coconut sugar, honey, or maple syrup
04 -
Initial high baking temperature helps muffins rise tall