Now that autumn is officially here, I’ll be back to baking probably twice a month at the very least. There’s just something so cozy about making and enjoying baked goods when the weather is cooler!
This special fall banana muffin recipe has already been a hit in the Minter household this season and I’ll definitely be making another batch soon.
I’ve hopped on the banana bread train many times, but I crave muffins so much more when it comes to this recipe – is that weird? I swear food shape has an effect on taste!
(Speaking of muffins, I actually have a lemon poppyseed muffin recipe, too!)
I prefer a little extra cinnamon and a little less sugar for this recipe since I always ensure the bananas are extra ripe and sweet. Plus, I want to make sure the special fall spices aren’t overpowered.
I’m so excited to be able to share this recipe with you and hope you enjoy it as much as we do!
If you decide to make this recipe, send me a photo on Instagram!
. . .
Serving size: Approx. 10 medium-size muffins
3 ripe bananas
1.5 cups flour
1 teaspoon baking soda
0.5 teaspoon salt
0.5 cup brown sugar
5 tablespoons salted butter
1 teaspoon vanilla extract
3 tablespoons cinnamon
2 teaspoons nutmeg
Preheat the oven to 350 degrees
Lightly grease muffin tins or insert muffin liners into pan
Mash bananas (thoroughly) in a large bowl, then add the egg, butter (melted) and vanilla extract
Whisk dry ingredients in a separate bowl (flour, baking soda, salt, sugar, cinnamon, nutmeg)
(tip: sift your flour and baking soda to promote texture consistency and prevent baking soda clusters)
Combine dry mixture into wet mixture and fold until just combined
Scoop the mixture into the muffin tins/liners, and bake for approximately 20 minutes, or until golden and a toothpick comes out clean
(tip: baking times may vary depending on muffin size and the type of oven, so keep an eye on the muffins)
Let muffins cool for 5 minutes, then enjoy!