The Best Banana Muffins

Name: The Best Banana Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 muffins
Ingredients: 2 cups all-purpose or whole wheat flour; 1 ½ teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 2 to 2 ¼ to 2 ¼ cups mashed bananas; 1 cup light brown sugar; ½ cup melted butter or neutral-flavored oil; ¼ cup sour cream or plain yogurt; 2 tablespoons milk; 2 large eggs; 1 ½ cups add-ins (chocolate chips, nuts, etc)

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4.9

501 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
24 muffins
Course
Bread
Cuisine
American

The Best Banana Muffins

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

2 cups all-purpose or whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon optional
½ teaspoon salt
2 to 2 ¼ to 2 ¼ cups mashed bananas 4-5 medium bananas
1 cup light brown sugar
½ cup melted butter or neutral-flavored oil
¼ cup sour cream or plain yogurt
2 tablespoons milk
2 large eggs
1 ½ cups add-ins (chocolate chips, nuts, etc) optional

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Instructions

Preheat the oven to 375 degrees F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
In a medium bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, sour cream, milk and eggs until well-combined.
Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. If adding add-ins like chocolate chips, stir them in when there are still a few dry streaks remaining. Don't over mix or the muffins might be tough and dry in texture.
Scoop the batter into the prepared muffin tin, filling the muffin cups 2/3 full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top of the muffins spring back lightly to the touch.
Let cool for 1-2 minutes in the muffin tin before removing to a wire rack to cool completely.

Notes

Half Batch: this recipe can easily be halved to make 10-12 muffins. As a sidenote, the baked and cooled muffins freeze great.
Applesauce: I haven't tried replacing the butter/oil with applesauce, but you could experiment.
Nutrition Facts: the nutrition facts for this recipe were calculated based on the muffins without the optional add-ins.

Nutrition Information

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Serving 1 muffin Calories 132kcal (7%) Carbohydrates 21g (7%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 3g (15%) Cholesterol 25mg (8%) Sodium 165mg (7%) Fiber 2g (8%) Sugar 12g (24%)