Quick & Easy Banana Muffins
40 minMakes 10–12 muffins
Tender, cinnamon-spiced banana muffins with a thick batter, baked high then low for a peaked top.
| prepPreheat oven to 425°F / 218°C | ||||||
| prepSpray a 12-count muffin pan with nonstick spray or line with cupcake liners | ||||||
| 188 g all-purpose flour (spooned & leveled) | Whisk dry ingredients, set aside | Pour dry into wet, beat until combined | Fold in nuts or chips if using | Spoon into liners, bake 425°F / 218°C, 5 min | Reduce to 350°F / 177°C, bake 16–18 min | Cool 5 min in pan, transfer to rack |
| 1 teaspoon baking powder | ||||||
| 1 teaspoon baking soda | ||||||
| 1/2 teaspoon salt | ||||||
| 1 teaspoon ground cinnamon | ||||||
| 1/4 teaspoon ground nutmeg | ||||||
| 345 g mashed bananas (about 4 medium or 3 large ripe bananas) | Beat wet ingredients until combined | |||||
| 85 g unsalted butter, melted (or melted coconut oil) | ||||||
| 135 g packed light or dark brown sugar (or coconut sugar) | ||||||
| 1 large egg, at room temperature | ||||||
| 1 teaspoon pure vanilla extract | ||||||
| 30 ml milk | ||||||
| 1 cup chopped walnuts, pecans, or chocolate chips (optional) | ||||||
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