3⁄4cup all-purpose flour and 3/4 cup whole wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
1⁄2teaspoonsalt
1teaspoonground cinnamon
1⁄4teaspoonground nutmeg
3large ripe bananas (1-1/2 cups mashed)
6tablespoonsunsalted butter, melted
2⁄3cup packed brown sugar
1largeegg, at room temperature
1teaspoonpure vanilla extract
2tablespoonsmilk (or 10% cream)
1⁄2cup chopped pecans
1⁄2cupshredded coconut
NUTRITION INFO
Serving Size: 1 (931) g
Servings Per Recipe:1
Calories: 213.5
Calories from Fat 100 g47 %
Total Fat 11.2 g17 %
Saturated Fat 5.4 g27 %
Cholesterol 31.1 mg 10 %
Sodium 254.1 mg 10 %
Total Carbohydrate28.1 g 9 %
Dietary Fiber 2.4 g9 %
Sugars 18 g71 %
Protein 2.6 g 5 %
DIRECTIONS
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
Whisk 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 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. (For mini muffins, bake 12-14 total minutes at 350°F (177°C).) Allow the 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.
