There’s nothing more dreadful than when you have a bunch of bananas on the verge of rotting, but I got you covered today with these warm, spiced banana muffins that will leave you just waiting for those bananas to go bad.

Plus, they fill your kitchen with an irresistible aroma that will transport you back to your childhood. So, grab those overripe bananas and let’s get baking some deliciously easy banana muffins that are sure to become a family favorite!

Let’s get baking!

Preheat oven to 425°F.

In a large bowl, mash the bananas. Whisk in the melted butter, egg, vanilla almond extract, brown sugar, and milk.

Add in the flour, baking powder, baking soda, salt, cinnamon powder, and cardamom powder. Whisk until there are no streaks remaining.

Check out the video on how to make it:

 

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A post shared by Asma Faizal (@sincerelyasma)

Easy Banana Muffin

These muffins are incredibly simple to make and pack a whole lot of flavor into every bite! With their soft, tender crumb and a hint of cardamom and cinnamon, they’re perfect for breakfast, a snack, or even a little afternoon pick-me-up.

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Servings 12 muffins

Ingredients

  

• 1¾ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon powder
• ½ tsp cardamom powder
• 380 g mashed bananas about 3 large ripe bananas
• 6 tbsp unsalted butter melted
• 1 large egg
• 1 tsp vanilla
• ¼ tsp almond extract
• ⅔ cup packed brown sugar
• ¼ cup milk

Instructions

 

• Preheat oven to 425°F.
• In a large bowl, mash the bananas. Whisk in the melted butter, egg, vanilla almond extract, brown sugar, and milk. Add in the flour, baking powder, baking soda, salt, cinnamon powder, and cardamom powder. Whisk until there are no streaks remaining.
• Line a muffin tray with 12 cupcake liners and divide the batter evenly. Bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F and continue to bake for another 13-15 minutes or until a toothpick inserted into the center comes out clean.
• Let cool for about 5-10 minutes and enjoy warm!