Banana Nut Muffins
Soft, buttery, and warmly spiced, these banana muffins are ready in just 30 minutes and customizable with chocolate chips or nuts. A quick and wholesome treat for breakfast, snacking, or on-the-go energy.
Equipment
- (1) 12-cup muffin pan
- (12) Muffin liners (optional but recommended)
- (2) Mixing bowls (1 large, 1 medium)
- (1) Electric hand mixer or whisk
- (1) Measuring cup set & spoons
- (1) Cooling rack
- (1) Spatula or spoon for folding batter
Ingredients
- 1½ cups 188g all-purpose flour, measured properly (spoon and level method)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1½ cups 345g mashed ripe bananas (from about 3 large or 4 medium bananas)
- 6 tablespoons 85g unsalted butter, melted (or use melted coconut oil)
- ⅔ 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 (dairy or non-dairy)
- Optional: 1 cup chopped walnuts pecans, or semi-sweet chocolate chips
Instructions
- Prepare Your Oven and Muffin Pan: Start by preheating your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside — this will be your dry mixture.
- Combine Wet Ingredients: In a separate large bowl, mash the ripe bananas thoroughly. Add the melted butter, brown sugar, egg, vanilla extract, and milk. Whisk or beat with an electric mixer on medium speed until everything is fully blended.
- Bring It All Together: Gradually add the dry mixture to the wet ingredients. Stir just until combined, being careful not to overmix. If you're including nuts or chocolate chips, gently fold them in at this point. The batter should be thick.
- Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each one to the top. This helps achieve tall, bakery-style muffins.
- Bake at Two Temperatures: Bake in the preheated oven at 425°F (218°C) for 5 minutes. Then, without opening the oven door, reduce the heat to 350°F (177°C) and continue baking for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Total baking time is about 21–23 minutes.
- Cool Before Serving: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Storage Tips: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing Instructions: These muffins freeze well. Wrap tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or reheat briefly in the microwave.
- Flour Options: You can substitute whole wheat flour for some or all of the all-purpose flour. If using all whole wheat flour, add 1 extra tablespoon of milk to balance moisture.
- Banana Tips: Frozen bananas work too! Thaw them fully, drain excess liquid, mash, and use just like fresh.
- Sweetener Substitutes: Brown sugar provides the richest flavor, but coconut sugar, honey, or pure maple syrup can be used. Syrup-based sweeteners may result in slightly moister muffins.
- Add-In Ideas: Try mixing in chopped dates, shredded coconut, or dried cranberries for variety.
