Banana Muffins Recipe

Course: dessert/snack

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: muffins

Calories: 223kcal

Perfectly sweet, loaded with warming spices like nutmeg and cinnamon, light, fluffy and so easy to make. These are the Best Banana Muffins!

Preheat oven to 350°F. Line a 12-count muffin tin with paper liners. Set aside.
In a medium-sized bowl, whisk the mashed bananas, sugar, melted butter, vanilla extract, and eggs together.
¾ cup overripe bananas, ¾ cup granulated sugar, ½ cup salted butter, 2 teaspoons pure vanilla extract, 2 large eggs
Over the wet ingredients, sprinkle on the flour, baking soda, cinnamon, nutmeg, salt, and walnuts. Stir until incorporated. Do not over mix.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon kosher salt, 1 cup chopped walnuts
Fill prepared muffin tin wells ⅔ full.
Bake for 25-30 minutes, or until a toothpick comes out clean and the muffins spring back when pressed.
Allow to cool in muffin tins for 5 minutes before transferring muffins to a cooling rack. Repeat if needed to use up all of the batter.

I used salted butter in this recipe. If using unsalted butter you may want to consider adding a pinch of extra salt to your batter.
Walnuts are a completely optional addition. They still taste delicious without, if you want nut-free muffins.
If you have overripe bananas but aren’t ready to use them, store them in a Ziplock (with peel on) and freeze them for later. Then thaw in the fridge or at room temp. Make sure to pat dry unfrozen bananas before use as they store more moisture.
Test for doneness by inserting a toothpick into the center after 20 minutes, then continue baking only if you see wet batter on the toothpick.

Storage: Store banana muffins in an airtight container at room temperature or in the refrigerator for up to 7 days. Freeze for up to 3 months.