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Fluffy Banana Muffins Recipe Card

Banana Muffins Recipe
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Soft, golden banana muffins with a hint of spice—perfect for breakfast, snacks, or anytime you want something cozy. This easy recipe uses simple pantry staples and those ripe bananas sitting on your counter.

Ingredients

Scale

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 1 ½ cups mashed ripe bananas (about 4 medium)

  • 6 tablespoons unsalted butter, melted (or coconut oil for dairy-free)

  • 2/3 cup brown sugar

  • 1 large egg, room temperature

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk (any kind)

  • Optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

  1. Prep:
    Preheat oven to 425°F (218°C). Line a 12-cup muffin pan or grease well.

  2. Mix Dry:
    In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  3. Mix Wet:
    In a large bowl, mash bananas. Add melted butter, brown sugar, egg, vanilla, and milk. Whisk until smooth.

  4. Combine:
    Gently fold dry ingredients into wet until just combined. Batter will be thick and a bit lumpy—don’t overmix.

  5. Add Mix-Ins:
    If using, fold in nuts or chocolate chips.

  6. Fill Pan:
    Scoop batter to fill muffin cups to the top for tall muffins.

  7. Bake:
    Bake at 425°F for 5 minutes, then (without opening oven) reduce heat to 350°F (177°C) and bake 16–18 more minutes. Muffins are done when golden and a toothpick comes out clean.

  8. Cool:
    Let muffins cool in the pan 5 minutes, then transfer to a wire rack.

Notes

Notes

Serving Suggestions:

  • Enjoy warm with butter or nut butter.

  • Great with coffee, tea, or a side of fruit.

Tips & Tricks:

  • Use very ripe bananas for best flavor and moisture.

  • Don’t overmix—stir just until you don’t see dry flour.

  • For bakery-style tops, fill cups to the brim and start with high heat.

Storage & Reheating:

  • Store at room temp (covered) up to 3 days, or in fridge up to 1 week.

  • Freeze up to 3 months—wrap individually or use a freezer bag.

  • Reheat in microwave (10–15 seconds) or oven (300°F for 5 minutes).

The good news? This recipe is easy to double or halve—just check the ingredient table above for perfect results every time. Happy baking!

Find it online: https://supersnacktime.com/banana-muffins-recipe/