Quick and Easy Banana Muffins
Makes 12 regular-size muffins; adjusted for high altitude
INGREDIENTS
1 3/4 cups all-purpose flour, spooned and leveled
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1½ cups mashed bananas (about 4 medium or 3 large ripe bananas) 6 tablespoons unsalted butter, melted
2/3 cup packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
2 1/2 tablespoons milk
1 cup chopped walnuts, pecans, or chocolate chips, optional
DIRECTIONS
Preheat oven to 425 degrees. Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a medium bowl. Set aside.
In a large bowl or in the bowl of your stand mixer, mash bananas. On medium speed, beat or whisk in melted butter, brown sugar, egg, vanilla extract and milwk.
Pour dry ingredients into the wet 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 liners, filling them all the way to the top. Bake for 5 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for an additional 16 to 18 minutes or until a toothpick inserted in the center comes out clean. The total baking time is 21 to 23 minutes, give or take. (For mini muffins, bake 12 to 14 minutes total at 350 degrees.)
Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to continue cooling.
Covered, the muffins will stay fresh at room temperature for a few days.