1-First, preheat your oven to 425°F and get a muffin pan ready with nonstick spray or liners. This high start helps create those tall, fluffy tops that make the muffins extra appealing. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to blend the dry ingredients evenly.

2-Next, in a large bowl, mash the bananas until they’re smooth for the best flavor, use those spotty ones sitting on your counter. Add the melted butter, brown sugar, egg, vanilla extract, and milk to the mashed bananas, then mix until everything combines nicely. This step ensures the wet ingredients create a rich base for your batter.

3-Now, gently fold the dry mixture into the wet one, stirring just until combined to avoid tough muffins. If you want extras, fold in nuts or chocolate chips at this point. Spoon the batter into the muffin liners, filling each one to the top for that perfect dome shape.

4-Pop them in the oven at 425°F for 5 minutes, then lower the temperature to 350°F and bake for another 16 to 18 minutes. Check for doneness with a toothpick it should come out clean when they’re ready. Let them cool in the pan for 5 minutes before moving to a wire rack, and enjoy the fresh, moist goodness. For more muffin ideas, check out our moist peach muffins recipe on the blog.