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Quick Banana Muffins

30-MinutesBakedBreakfast & BrunchChocolateEggFruitNutsOvenPotluckQuickSweetVegetarian
Time :30 minutes
Yield :10 -12 servings
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These Quick Banana Muffins are melt-in-your-mouth soft and buttery! They have the perfect amount of cinnamon spice for a touch of warmth. They’re even naturally sweet from the ripe bananas. Quick Banana Muffins can be made in 30 minutes or less, so you can have breakfast ready in a hurry. Best of all, these muffins are totally customizable! Add pecans, walnuts, or chocolate chips for extra deliciousness, if you like!
These Quick Banana Muffins are melt-in-your-mouth soft and buttery! They have the perfect amount of cinnamon spice for a touch of warmth. They’re even naturally sweet from the ripe bananas. Quick Banana Muffins can be made in 30 minutes or less, so you can have breakfast ready in a hurry. Best of all, these muffins are totally customizable! Add pecans, walnuts, or chocolate chips for extra deliciousness, if you like!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large ripe bananas about 1 and 1/2 cups, mashed
  • 6 tablespoons unsalted butter melted
  • 2/3 cup packed brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 1 cup walnuts optional chopped, 1 cup pecans, optional, chopped,
  • 1 cup chocolate chips

Directions

  • Preheat the oven to 425 degrees F.
  • Spray a muffin tin with non-stick cooking spray or use cupcake liners.
  • Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together, using a whisk, in a medium bowl. Set it aside.
  • In a large bowl and using a hand-mixing tool on medium speed, whisk the mashed bananas, melted butter, brown sugar, egg, vanilla extract, and milk together.
  • Pour the dry ingredients mixture into the wet ingredient mixture, whisking until it is combined. The batter should be thick.
  • Fold in the walnuts, pecans, and chocolate chips.
  • Pour the batter into the prepared cups of the muffin tin, filling them to the top.
  • Bake the muffin time for 5 minutes before reducing the oven temperature to 350 degrees F.
  • Bake until a toothpick inserted in the center comes out clean, about 16-18 minutes.
  • For mini muffins, bake at 350 degrees F for about 12-14 minutes.
  • Let the muffins cool for about 5 minutes in the muffin pan.
  • Move them to a rack to finish cooling.
  • Serve!
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