Description
These banana muffins are soft, cozy, and bursting with real banana flavor—the kind of treat that feels like a warm welcome. I first made them with some overripe bananas and a pinch of curiosity, and now they’re a staple in our kitchen. Perfect for breakfast, snacks, or a sweet moment with coffee.
Ingredients
1½ cups (188g) all-purpose flour (spooned & leveled)
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
1½ cups (345g) mashed ripe bananas (about 3–4 bananas)
6 tbsp (85g) melted unsalted butter or coconut oil
⅔ cup (135g) packed brown sugar or coconut sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
2 tbsp (30ml) milk
Optional: 1 cup chopped nuts or chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, combine mashed bananas, melted butter, sugar, egg, vanilla, and milk.
Add dry ingredients to wet and stir until just combined. Fold in optional mix-ins.
Divide batter evenly into muffin cups.
Bake 18–22 minutes, or until a toothpick comes out clean. Cool before serving.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
Nutrition
- Calories: ~180
- Fat: 6g
- Carbohydrates: 30g
- Protein: 3g