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–+ servings

Easy Banana Spice Muffins

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Soft, buttery banana spice muffins made with 3 ripe bananas and cinnamon. Add walnuts or chocolate chips for the perfect easy 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 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 oven temperature to 350°F (177°C) without removing the muffins. Continue baking for 16–18 minutes or until a toothpick inserted in the center comes out clean. For mini muffins, bake at 350°F (177°C) for 12–14 minutes. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  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 black spots because that extra sweetness and moisture really make these muffins shine.
Mixing Technique: I've learned the hard way that overmixing leads to tough muffins, so I stop whisking the moment I see the last streak of flour disappear.
Temperature Trick: Starting at 425 degrees is my secret for getting those beautiful, tall muffin tops that look like they came from a professional bakery.
Filling the Liners: I found that filling the liners all the way to the brim is the only way to get that classic, oversized muffin look without the batter spilling over.
Storage Secrets: These muffins actually taste even better the second day as the flavors settle, and I usually keep mine in a sealed container on the counter to maintain that soft texture.
Mix-in
Ideas: While I love the crunch of walnuts, I often toss in a handful of dark chocolate chips when I want something that feels more like a dessert.
Serving Suggestion: I love to split these open while they are still warm and add a little smear of salted butter to balance out the sweetness of the bananas.