Ingredients
1-1/2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1-1/2 c. bananas, mashed
6 tbsp. unsalted butter, melted
2/3 c. packed brown sugar, light or dark
1 large egg, room temperature
1 tsp. vanilla extract
2 tbsp. milk
1 c. chopped nuts or chocolate chips, optional
Directions
Preheat oven to 425°F.
Spray muffin pan with nonstick spray or use cupcake liners.
Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a bowl and set aside.
In a second bowl or in the bowl of a standing mixer, mash the bananas.
On medium speed, beat in the melted butter, brown sugar, egg, vanilla, and milk. Pour in the dry ingredients and whisk until combined. Fold in nuts or chocolate chips now, if using.
Spoon batter into muffin tray, filling cups all the way to the top.
Bake for 5 minutes at 425°F, then reduce oven to 350°F without removing the muffins from the oven. Bake for an additional 16-18 minutes or until toothpick inserted into the center of a muffin comes out clean.
Cool for 5 minutes and then transfer to a wire cooling rack.