Ingredients
1 1/2 cup all-purpose flour (spooned & leveled)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 1/2 cup mashed bananas
6 tbsp. unsalted butter (melted)
2/3 cup packed light or dark brown sugar
1 large egg (at room temperature)
1 tsp. pure vanilla extract
30 ml milk
1 cup chopped walnuts, pecans, or chocolate chips
Directions
- 1
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 2
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- 3
Mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
- 4
Pour the dry ingredients into the wet ingredients, then beat or whisk until combined.
- 5
If adding nuts or chocolate chips, fold them in now.
- 6
Spoon the batter into liners, filling them all the way to the top.
- 7
Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean.
- 8
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.