These simple banana bread muffins are my family go to any time we have some bananas that have sat on the counter for too long. I’ve made them time and time again since I first published this post in 2017. They’re moist, packed with flavor, and include a little secret ingredient. Nutmeg! I really think the ground nutmeg is what ties all of the ingredients together and makes for such a rich banana bread muffin.
The following recipe is all you need to impress your family with your culinary skills, but if you’re looking to go the extra mile, try some add-ins like a 1/4 cup of sour cream for even more richness, chocolate chips for the sweet tooth, or coconut shreds for “not your mamas banana bread”.
– 3 medium bananas (the more ripe, the better!) – 1 large egg – 1 tsp vanilla – 1/2 cup oil – 1 1/2 cup flour – 1 tsp baking soda – 1 tsp baking powder – 1/2 cup sugar – 1/3 cup brown sugar – 1 tbsp cinnamon – 1 pinch nutmeg
Preheat the oven to 350 degrees and grease (or line) your muffin pan.
In a medium bowl- mash together bananas, egg, vanilla, and oil. The mixture should have chunks of bananas.
In a large bowl- combine flour, baking soda, baking powder, sugars, cinnamon, and nutmeg.
Fold the wet mixture into the dry mixture.
Scoop the mixture into the greased muffin pan
Bake for 12-15 minutes. Muffins will be done when you can press on the top and it springs right back.
Cool in pan for ten minutes, then transfer to plate for eating