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–+ servings

Easy Banana Bread Muffins with Coconut Oil

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Soft banana bread muffins with coconut oil and cinnamon. Easy to make with 3 ripe bananas! Add walnuts or chocolate chips for a treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Muffins
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour 188g; spooned & leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 cups mashed bananas 345g; about 4 medium or 3 large ripe bananas
  • 6 Tablespoons unsalted butter 85g, melted (or melted coconut oil)
  • 2/3 cup packed light or dark brown sugar (135g) (or coconut sugar)*
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons milk 30ml
  • 1 cup chopped walnuts, pecans, or chocolate chips optional

Method
 

  1. Preheat the oven to 425°F (218°C). Grease a 12-count muffin pan with nonstick spray or line with cupcake liners.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl and set aside. Mash the bananas in a large bowl or stand mixer bowl. Beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk on medium speed. Mix the dry ingredients into the wet ingredients until combined, then fold in nuts or chocolate chips if using.
  3. Fill the liners to the top with batter. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. For mini muffins, bake for 12–14 minutes at 350°F. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
  4. Store the muffins in a covered container at room temperature for several days or in the refrigerator for up to one week.

Notes

Banana Ripeness: I always wait until my bananas are covered in brown spots or almost completely black because that is when the natural sugars are most intense and the flavor really shines.
The Temperature Secret: I found that starting the bake at a high heat and then dropping it down is the absolute best way to get those tall, rounded muffin tops we all love.
Mixing Technique: My biggest piece of advice is to be gentle when combining the wet and dry ingredients, as overworking the batter can lead to a tough muffin instead of a tender one.
Add-in
Options: I personally love the earthy crunch of toasted pecans in my muffins, but you can easily swap them for semi-sweet chocolate chips if you prefer something more indulgent.
Storage Success: These muffins keep beautifully in an airtight container at room temperature, but I like to wrap mine individually in plastic wrap if I plan on freezing them for a quick breakfast later.
Measuring Flour: I discovered that fluffing my flour with a spoon before leveling it off prevents me from adding too much, which ensures the muffins stay moist and airy every single time.
Serving Suggestion: I think these are best served warm with a little smear of salted butter, which perfectly balances the sweetness of the brown sugar and ripe fruit.