1 and 1/2 cups (188g) all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 and 1/2 cups (345g) mashed ripe bananas (about 3 large)

6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)

2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 Tablespoons (30ml) milk

Optional: 1 cup chopped walnuts, pecans, or chocolate chips

Cook Mode Prevent your screen from going dark

Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl or mixer, mash bananas. Add melted butter, brown sugar, egg, vanilla, and milk. Mix until combined.
Gradually mix dry ingredients into wet ingredients. Fold in nuts or chocolate chips, if using. Batter will be thick.
Spoon batter into muffin liners, filling to the top. Bake at 425°F for 5 minutes, then reduce oven temp to 350°F (177°C) and bake for 16–18 more minutes, until a toothpick comes out clean.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Use whole wheat flour for a healthier option. Add 1 extra tablespoon milk if using 100% whole wheat flour.
Frozen bananas can be used; thaw, drain, and mash before using.
To make jumbo muffins, use jumbo pan and adjust baking time accordingly.
Store muffins at room temperature for a few days or refrigerate for up to a week.
Freeze for up to 3 months and thaw before serving.