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Quick & Easy Banana Muffins
By Sally · sallysbakingaddiction.com
Makes 10–12 muffins
35 min
Tender, cinnamon-spiced banana muffins with a thick batter, baked hot then low until golden.
| 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 | Combine wet & dry, fold in optional nuts | Fill liners to top | Bake 425°F / 218°C, 5 min | Reduce to 350°F / 177°C, bake 16–18 min until set | 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 | |||||
| 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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