1 ½ cups (190 g) whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
¼ tsp. ground nutmeg
3 large ripe bananas (about 1 ½ cups mashed)
6 tbsp. (85 g) melted unsalted butter
¼ cup (you can add 1/3 cup) light brown sugar
1 large egg at room temperature
1 tsp. pure vanilla extract
2 tbsp. (30 ml) milk
1 cup chopped pecans or other nuts, chocolate chips.
- Preheat oven to 425*F (218 *C). Spray muffin pan with nonstick spray or use cupcake liner.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl mash the bananas. At 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. Add nuts.
- Pour the dough into the muffin pan, filling them all the way to the top. Bake 5 minutes at 425 *F then, keeping the muffins in the oven, reduce temperature to 350 * F (177*C). Bake for another 16-18 minutes or until a toothpick inserted in the center comes clean. The total time in the oven – 21-23 minutes. (For mini muffins, bake 12-14 minutes total minutes at 350 * F). Allow muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.