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–+ servings

Easy Banana Muffins With Two Bananas

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Bake moist banana muffins with this easy recipe! Soft, buttery, and spiced with cinnamon—perfect with walnuts or chocolate chips.
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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 it 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. Beat in the melted butter, brown sugar, egg, vanilla extract, and milk on medium speed. Combine the dry ingredients with the wet ingredients and whisk until just incorporated. Fold in nuts or chocolate chips if desired.
  3. Fill the liners to the top with batter. Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) without removing the muffins. Bake for another 16–18 minutes until a toothpick inserted in the center comes out clean. (For mini muffins, bake at 350°F (177°C) for 12–14 minutes total.) Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  4. Store covered muffins at room temperature for several days or in the refrigerator for up to one week.

Notes

Banana Ripeness: The secret to that deep flavor is using bananas that are covered in brown spots, as they provide much more natural sweetness than yellow ones.
Mixing Technique: I always stop whisking the moment I see the last streak of flour disappear to ensure the texture stays light and airy rather than dense.
Bakery Tops: That first five minutes at a higher oven temperature is my favorite trick for creating those tall, impressive muffin domes every single time.
Storage Tips: I prefer keeping these in an airtight container at room temperature for up to three days, but they stay fresh for a full week if you tuck them into the fridge.
Custom Mix-ins: While I usually reach for toasted walnuts for a classic crunch, I have discovered that a mix of semi-sweet chocolate chips and a pinch of extra cinnamon is a real crowd-pleaser.
Freezing for Later: These are my go-to for busy mornings since they freeze beautifully for months, and I just reheat them in the microwave for a few seconds when I am ready to eat.
Mashing Method: I find that leaving a few small chunks of banana in the mash gives the muffins a much more interesting, home-style texture that I really enjoy.