5.0 from 3 votes
2 Banana Muffins Recipe
This 2 banana muffin recipe is made with the natural sweetness of bananas, sugar, cinnamon and vanilla. They’re perfect for breakfast or as an evening treat!
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12 muffins
Calories: 214 kcal
Course:
Dessert , Breakfast , Baked Goods
Cuisine:
American
Ingredients
- 13.25 ounces yellow cake mix (1 box)
- 1½ teaspoons ground cinnamon
- ⅓ cup vegetable oil
- ¼ cup sour cream
- 2 large eggs
- 1 large egg yolk
- 1½ teaspoons pure vanilla extract
- 2 overripe bananas mashed (about 1 cup)
Instructions
- Preheat oven to 350°F. Line a 12-count muffin tin with paper liners and lightly spray with baking spray. Set aside.
- Mix the cake mix, cinnamon, oil, sour cream, eggs, and vanilla together in a large bowl. Add the mashed banana and fold in using a rubber spatula and mix until just incorporated.
- Spoon the batter into the prepared muffin tin, filling each well ¾ of the way full. For optimal domed tops, space the muffins apart.
- Place into the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove from the oven and place on a wire cooling rack to let cool completely.
Cup of Yum
Notes
- Storage: Store 2 banana muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
- Feel free to omit the cinnamon if it's not to your taste.
- You can use any neutral oil in these muffins, such as canola or coconut oil. You can also use melted butter.
- In place of the sour cream, you can use plain or Greek yogurt.
- If you only have 1 banana, you can add in ½ cup of applesauce in place of the second banana.
- Don't overmix the batter; otherwise, you'll end up with tough, crumbly muffins.
- For an extra texture, add ¾ cup of chopped walnuts to the batter when the banana is added. Fold in until incorporated.
- Spacing the muffins out when baking is optional, but this will really add to the rise, giving you nice, tall, fluffy muffins
Nutrition Information
Serving
1muffin
Calories
214kcal
(11%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
49mg
(16%)
Sodium
242mg
(10%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
109IU
(2%)
Vitamin C
2mg
(2%)
Calcium
81mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 214
% Daily Value*
| Serving | 1muffin | |
| Calories | 214kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 242mg | 10% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 81mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.