Simple Banana Muffins for Busy Days
These easy banana muffins are soft, buttery, and lightly spiced—perfect for quick breakfasts or snacks. Ready in just over 30 minutes and great with chocolate chips or nuts!
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1½ cups (188 g) all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional but recommended)
1½ cups (345 g) mashed ripe bananas (about 4 medium or 3 large)
6 tbsp (85 g) unsalted butter, melted (or coconut oil substitute)
⅔ cup (135 g) packed light or dark brown sugar (or coconut sugar)
1 large egg, room temperature
1 teaspoon pure vanilla extract
2 tbsp (30 ml) milk
Optional Add-ins: 1 cup chopped walnuts, pecans, or chocolate chips
Instructions
Preheat oven:
Preheat oven to 425°F (218°C). Grease or line a 12-cup muffin tin with paper liners.
Prepare dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Combine wet ingredients:
In a large bowl, mash bananas until mostly smooth. Add melted butter, brown sugar, egg, vanilla, and milk. Whisk until well blended.
Mix wet and dry:
Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix. Fold in nuts or chocolate chips, if using.
Fill muffin cups:
Divide batter evenly into muffin cups, filling nearly to the top.
Bake:
Bake at 425°F (218°C) for 5 minutes, then reduce temperature to 350°F (177°C) and bake an additional 16–18 minutes. Muffins are done when a toothpick comes out clean.
Cool and serve:
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
For gluten-free muffins: Use a 1:1 gluten-free flour blend with xanthan gum.
Storage: Store covered at room temperature for up to 3 days or refrigerate up to 1 week.
Freeze: Freeze for up to 3 months. Thaw overnight or microwave for 20 seconds.
Flavor twist: Add ½ cup shredded coconut or swirl in 2 tablespoons of peanut butter for extra indulgence.
Find it online: https://allrecipesmade.com/simple-banana-muffins-for-busy-days/
