Banana muffins have a buttery texture, and a hint of cinnamon, and are soft. They taste great either plain, with chocolate chips, or chopped walnuts. To get started, you’ll need three large, ripe bananas along with a few standard kitchen ingredients.
Ingredients for Banana Muffins:
A few basic ingredients, including flour, sugar, and milk, are needed to make these banana muffins. Baking is adorable because it uses the same basic ingredients for almost everything.
Flour: You can use both whole wheat flour and all-purpose flour when testing the recipe because both versions are lovable. View the recipe’s note below.
Melted Butter: Although melted coconut oil also works, we’ll use melted butter as the fat. Though I was worried these banana muffins would taste too dense without creaming softened butter (which incorporates air), that isn’t at all the case. My heart cherishes using melted butter in baked goods.
The flavor team consists of bananas, vanilla, salt, cinnamon, and nutmeg.
Egg: One egg provides structure to the muffins.
Milk: Often used in muffin recipes, such as those for pumpkin muffins, milk adds the essential moisture.
Sweetens with sugar. I use half coconut sugar and half brown sugar when I make these for my daughter. Either all brown sugar, all coconut sugar, or a combination of the two can be used. Remember that the flavor will change because coconut sugar isn’t as sweet as brown sugar. Check out my recipe note.
Instructions
- Aim for 425°F (218°C) initial temperature in the oven. Use cupcake liners or nonstick spray to coat a 12-count muffin pan. (This hot air burst will quickly raise the muffin’s top, allowing the interior to bake for the remaining time. This is why the initial high temperature is so important. This facilitates the muffins’ tall rise)
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Put away. Mash the bananas in a big bowl or the bowl of your stand mixer. Beat or whisk in the milk, vanilla extract, brown sugar, egg, and melted butter on medium speed. After adding the dry ingredients to the wet ones, beat or whisk to combine. Fold in chocolate chips or nuts if using them at this point. The batter will be dense.
- Fill the liners to the brim with batter by spoonful. After 5 minutes of baking at 425°F, lower the oven temperature to 350°F (177°C) while the muffins are still inside. Place a toothpick in the center and bake for a further 16 to 18 minutes, or until it comes out clean. These muffins bake for about 21–23 minutes total, give or take a little longer. (For mini muffins, bake at 350°F (177°C) for a total of 12–14 minutes.) After the muffins have cooled in the muffin pan for five minutes, move them to a wire rack to finish cooling.
- Muffins can be refrigerated for up to a week or kept covered at room temperature for several days.