These soft, fluffy Banana Nutmeg Muffins are the ultimate grab-and-go back-to-school breakfast — made with Spicy Organic Organic Nutmeg Whole, freshly grated, for a warm, fragrant depth of flavor that turns a simple banana muffin into something genuinely special.

Back to School Banana Nutmeg Muffins with Organic Nutmeg Whole

Sunil Kumar

Servings

12 muffins

Prep Time

10 minutes

Cook Time

22 minutes

Calories

195

Cuisine

American

Category

Breakfast

Difficulty

Easy

Best For

Grab-and-go breakfast, lunchbox, snack

Soft, fluffy Banana Nutmeg Muffins made with freshly grated Organic Nutmeg Whole and very ripe bananas — a moist, warmly spiced grab-and-go back-to-school breakfast ready in 30 minutes.

Ingredients

• 3 very ripe bananas, mashed
• 1/3 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon Organic Nutmeg Whole, freshly grated
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups all-purpose flour

Directions

1. Preheat oven to 375°F (190°C)
2. line a 12-cup muffin tin with paper liners
3. Mash bananas in a large bowl until smooth
4. add melted butter, sugar, eggs, yogurt, and vanilla
5. whisk to combine
6. Grate Organic Nutmeg Whole directly into the bowl
7. add cinnamon, baking soda, baking powder, and salt
8. stir briefly
9. Add flour and fold gently until just combined — do not overmix
10. Divide batter evenly among 12 muffin cups (about 3/4 full)
11. Optional: sprinkle tops with a tiny pinch of sugar and extra grated nutmeg
12. Bake 20–22 minutes until a toothpick inserted in center comes out clean
13. Cool in tin 5 minutes
14. transfer to wire rack
15. cool completely before packing