serves 12
- 1 and 1/2 cups (188g) all-purpose flour or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 large ripe bananas (about 1 and 1/2 cups mashed)
- 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
- 2/3 cup (135g) packed light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons (30ml) milk or sour cream
- up to 1 cup extras chocolate chips, oats, nuts
- Preheat oven to 220 C
- Spray or grease a muffin pan or use cupcake liners
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.
- mash the bananas.
- whisk the melted butter, brown sugar, egg, vanilla extract, and milk.
- Mix in the bananas
- Add to the dry ingredients then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
- Spoon the batter into muffin pan or liners, filling them all the way to the top. Bake for 5 minutes at 220C then reduce the oven temperature to 180C
- Bake for an additional 15 -18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 - 25 minutes, give or take. For mini muffins, bake 12-14 total minutes at 180C.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh stored at room temperature for a few days or in the refrigerator for up to 1 week. You can freeze them :)
Tags: Dessert