This recipe is as straightforward as can be. You need not have any experience baking cakes in order to have soft and buttery muffins. For this banana muffin, we add cinnamon for extra added flavor. Your family will surely love your banana muffins, just as they love fresh bananas.
1 ½ cups (190g) all-purpose flour or whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
3 large ripe bananas, about 1 and 1/2 cups mashed
6 tbsp. unsalted butter, melted / or melted coconut oil
2/3 cup packed light or dark brown sugar or coconut sugar
1 large egg, at room temperature
1 tsp. pure vanilla extract
2 tbsp. milk
1 cup chopped walnuts, pecans, or chocolate chips (optional)
- Preheat oven to 218°C (425°F.). Place cupcake liners on a 12-count muffin pan or spray nonstick spray or use.
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, nutmeg, and cinnamon together. Set aside. Mash the bananas in a bowl of your stand mixer or a large bowl. Beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk on medium speed.
- Pour the dry ingredients into the wet ingredients, then whisk until evenly combined. Fold in nuts or chocolate chips (optional), making the batter thicker.
- Spoon the batter into liners. Fill them until the top. Bake for 5 minutes at 425F. While muffins are in the oven, reduce the temperature to 350°F (177°C). Bake until a toothpick inserted in the center comes out clean or about 16 – 18 minutes. Take out the pan and allow the muffins to cool for 5 minutes. You can now transfer the muffins to a wire rack to continue cooling.
- Do you know that your banana muffins can be stored for three months? You can place them in sealed plastic and freeze them.
- When dealing with your cravings, you can thaw your muffins overnight in your fridge. You can bring them to room temperature and warm them in the microwave to have a freshly cooked feel and taste.