Description

These quick and easy banana muffins are soft, buttery, and perfectly spiced with cinnamon and nutmeg. Using ripe bananas, basic pantry ingredients, and a simple mixing method, this recipe yields fluffy muffins that can be enjoyed plain or with added walnuts, pecans, or chocolate chips. The initial high oven temperature jump-starts the rise, ensuring tall, tender muffins every time.

Ingredients

Dry Ingredients

1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Wet Ingredients

1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
2/3 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 nondairy)

Optional Add-ins

1 cup chopped walnuts, pecans, or chocolate chips

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Instructions

Preheat and Prepare: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until thoroughly combined. Set aside.
Combine Wet Ingredients: In a large bowl or the bowl of a stand mixer, mash the ripe bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk until smooth and well incorporated.
Combine Wet and Dry: Pour the dry ingredients into the wet ingredients. Beat or whisk the mixture just until combined; do not overmix. If using, gently fold in the chopped walnuts, pecans, or chocolate chips. The batter will be thick.
Fill Muffin Pan: Spoon the batter into the prepared muffin liners, filling each all the way to the top for tall muffins.
Bake at High Temperature: Place the muffin pan in the oven and bake at 425°F (218°C) for 5 minutes. This initial high heat burst promotes a quick rise, making the muffins tall and fluffy.
Reduce Heat and Finish Baking: Without removing the muffins, lower the oven temperature to 350°F (177°C). Continue baking for 16 to 18 minutes more, or until a toothpick inserted in the center comes out clean. For mini muffins, bake at 350°F (177°C) for 12 to 14 minutes total.
Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Storage: Store muffins covered at room temperature for a few days or refrigerate for up to 1 week. Muffins can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.

Notes

Make Ahead: Freeze muffins up to 3 months. Thaw in refrigerator overnight and warm if desired.
Special Tools: 12-count muffin pan, muffin liners, electric mixer (handheld or stand), glass mixing bowls, whisk, and cooling rack.
High Temperature Baking: The initial 425°F blast helps muffins rise quickly and tall before baking gently at 350°F.
Flour Variations: Whole wheat flour can replace all-purpose flour (use 1 1/2 cups total). If using all whole wheat, add 1 extra tablespoon of milk to keep moisture.
Frozen Bananas: Use thawed, drained frozen bananas for convenience.
Sugar Options: Use brown sugar or coconut sugar; honey or maple syrup can substitute but may increase moisture and change sweetness level.
Milk Options: Any dairy or nondairy milk works.
Recipe Variation: This recipe can be adjusted with nuts or chocolate chips for added texture and flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Baking
Method: Baking
Cuisine: American