Quick & Easy Banana Muffins (Printable Version)

# What You'll Need:

→ Dry Ingredients

01 - 188g (1 1/2 cups) all-purpose flour, spooned & leveled
02 - 1 teaspoon baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg

→ Wet Ingredients

07 - 345g (1 1/2 cups) mashed ripe bananas (3 large or 4 medium)
08 - 85g (6 tablespoons) unsalted butter, melted (or melted coconut oil)
09 - 135g (2/3 cup) packed brown sugar (light or dark)
10 - 1 large egg, at room temperature
11 - 1 teaspoon pure vanilla extract
12 - 30ml (2 tablespoons) milk (dairy or non-dairy)

→ Optional Mix-ins

13 - 100g chopped walnuts, pecans, or chocolate chips

# How to Make It:

01 - Preheat oven to 218°C (425°F). Spray a 12-count muffin pan with nonstick spray or line with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
03 - In a large bowl, mash the bananas thoroughly. Beat in the melted butter, brown sugar, egg, vanilla extract, and milk until well combined.
04 - Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in nuts or chocolate chips if using. The batter will be thick.
05 - Spoon the batter into the prepared muffin cups, filling them completely to the top for nicely domed muffins.
06 - Bake at 218°C (425°F) for 5 minutes, then reduce oven temperature to 177°C (350°F) without removing muffins. Continue baking for 16-18 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Handy Tips:

01 - The initial high baking temperature helps the muffins rise tall with nicely domed tops.
02 - For whole wheat variation, substitute equal amount of whole wheat flour and add an extra 15ml (1 tablespoon) of milk.
03 - Frozen bananas can be used after thawing and draining excess liquid.
04 - Muffins stay fresh at room temperature for 3 days or refrigerated for up to 1 week.
05 - For longer storage, freeze muffins for up to 3 months and thaw overnight in refrigerator.

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