Super Moist and delicious Banana Muffins the whole family will love. Easy to make in under an hour!
I am sure during this pandemic and lockdown we all know someone who has become a chef/ cook of some sort. You know posting every new recipe they try and everything they cook. I guess I am somewhat guilty of that too, granted I have always been the type who loves to cook and try new recipes. This pandemic didn’t birth that.
One of the things I have been making the most during this quarantine is banana muffins. Now I will be the first to admit that baking isn’t one of my strong suits, for example watch how Naomi and I completely failed at making holiday cookies here.
Banana muffins are typically something I make in the fall, as my family loves to eat it as a grab and go snack and I love having it for breakfast with a cup of tea ( in my british accent lol). However since the pandemic, I got tired of throwing out bananas as my daughter doesn’t like eating them once they start to get freckles, which to me is the best time to eat them or start thinking about making banana muffins.
I hope you enjoy this moist banana muffin recipe as much as my family did. Make sure you check out my recipe on The Ultimate Summer Side Dish: Potato Salad Recipe
Banana Muffins
Equipment
- Hand mixer
- Measuring Spoons & Cups
- Bowls
Ingredients
- 1 ½ cup All purpose flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 3 Ripe Bananas
- 6 tbsp Unsalted butter
- ⅔ cup Brown sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 2 tbsp Milk
Instructions
- Preheat oven to 425 F
- In a large bowl, combine all dry ingredients (flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg), and whisk together.
- In a separate bowl, mash the bananas. With a hand mixer on medium, mix in the melted butter, brown sugar, milk vanilla extract and egg.
- Combine all ingredients, (if you want to add nuts of chocolate chips, do so at this time) and whisk until well combined.
- Spray 12ct muffin tin or use liners, fill each one to the top.
- Bake the first 5 minutes on 425 (to allow the muffins to rise) Then turn it down to 350 for the remaining 15-17 minutes
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