Quick & Easy Banana Muffins
, Makes 10-12 muffins
Thick, spiced banana muffins mixed in two bowls and baked with a hot start for tall domed tops.
| prepPreheat oven to 425°F / 218°C | |||||||
| prepSpray a 12-count muffin pan or line with cupcake liners | |||||||
| 188 g all-purpose flour (spooned & leveled) | Whisk dry ingredients | Combine dry into wet | Fold in nuts or chips (optional) | Fill liners; bake 425°F / 218°C, 5 min | Reduce to 350°F / 177°C, bake 16-18 min | Cool 5 min in pan, then on rack | |
| 1 tsp baking powder | |||||||
| 1 tsp baking soda | |||||||
| 1/2 tsp salt | |||||||
| 1 tsp ground cinnamon | |||||||
| 1/4 tsp ground nutmeg | |||||||
| 345 g mashed bananas (about 4 medium or 3 large ripe) | Mash bananas | Beat in butter, sugar, egg, vanilla, milk | |||||
| 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 tsp pure vanilla extract | |||||||
| 30 ml milk | |||||||
| 125 g chopped walnuts, pecans, or chocolate chips (optional) | |||||||
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