EASY BANANA MUFFINS
- WineCheeseScallops
- Feb 12
- 4 min read
Say hello to the ultimate banana muffin recipe! Our Easy Banana Muffins are a game-changer for breakfast or snacking. With a rich banana flavor, a touch of warm spices, and an irresistibly soft texture, these muffins are sure to become a family favorite. Whether you enjoy them plain or packed with chocolate chips, walnuts, or pecans, they’re a breeze to make and even easier to devour!
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Mashed Bananas
The star of the show, bananas lend natural sweetness, moisture, and a tender texture to the muffins. Overripe bananas work best—they’re packed with natural sugars and a stronger banana flavor. For the best results, use bananas with lots of brown spots.
Ground Cinnamon
This spice pairs beautifully with bananas, adding a warm and cozy note to the muffins. Its subtle sweetness enhances the flavor without overpowering, making these muffins perfect for a morning treat or an afternoon pick-me-up.
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Recipe Origin | EASY BANANA MUFFINS
This recipe was born out of the need to use up those overripe bananas that inevitably find their way onto the counter. Instead of a dense loaf, we opted for muffins to create a quick, grab-and-go option that’s perfect for busy mornings. Adding a few optional mix-ins like chocolate chips or nuts means you can customize the recipe to suit your cravings every time.
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Tips, Serving Suggestions, and Storage Advice:
For extra sweetness, sprinkle coarse sugar on top before baking.
Add a handful of mini chocolate chips for kid-friendly muffins.
Swap the butter for coconut oil for a dairy-free version.
To make them healthier, replace half the all-purpose flour with whole wheat flour.
Overmixing the batter can make muffins dense—mix just until combined.
Freeze extra muffins for up to 3 months; thaw overnight or reheat in the microwave.
Try adding a pinch of ground ginger or cardamom for extra depth.
Serve warm with a smear of butter or a drizzle of honey for a special treat.
Make mini muffins by adjusting the baking time to about 12–14 minutes at 350°F.
For a nut-free option, leave out nuts and use chocolate or dried fruit instead.
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Unique Recipe Qualities:
Perfectly moist texture without being greasy.
Uses pantry staples and overripe bananas.
Warm spices make the muffins comforting and flavorful.
Customizable with optional mix-ins.
Freezer-friendly for meal prep.
Quick to prepare—ready in under 30 minutes.
Lightly crisp muffin tops with a soft, tender crumb.
Versatile—great for breakfast, snacks, or dessert.
Simple recipe, perfect for beginner bakers.
Balanced sweetness makes them enjoyable for all ages.
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Ingredients
1 ½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups mashed bananas (about 4 medium or 3 large ripe bananas)
6 tablespoons unsalted butter, melted
2/3 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk
Optional: 1 cup chopped walnuts, pecans, or chocolate chips
Instructions
Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl (or the bowl of a stand mixer), mash the bananas. Add the melted butter, brown sugar, egg, vanilla extract, and milk. Mix on medium speed until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. If using nuts or chocolate chips, fold them into the batter at this stage. The batter will be thick.
Divide the batter evenly among the prepared muffin cups, filling each to the top.
Bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section:
Q: Can I use frozen bananas?
A: Yes, thaw them completely and drain any excess liquid before mashing.
Q: What if I don’t have nutmeg?
A: You can omit it or substitute it with a pinch of ground allspice or cloves.
Q: How do I know when the muffins are done?
A: Insert a toothpick into the center—it should come out clean or with just a few moist crumbs.
Q: Can I double the recipe?
A: Absolutely! Just ensure you have enough muffin pans on hand.
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