Banana Muffins

Over ripe bananas can be frozen and turned into these easy and delicious muffins. Add nuts or chocolate chips for added flavour.

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

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

6 tbsp butter, melted

2/3 cup brown sugar (or coconut sugar)

1 large egg, at room temperature

1 tsp vanilla extract

2 tbsp milk

optional: 1 cup chopped walnuts, pecans or chocolate chips

Preheat oven to 425°F. Spray a 12-count muffin tin with nonstick spray or use cupcake liners. 

Whisk together the 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 the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract and milk. Pour the 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°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for 16-18 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack to cool.