The Best Banana Muffins
User Reviews
4.9
The Best Banana Muffins
Description
This banana muffin recipe balances mashed bananas with a combination of leavening agents including baking powder and baking soda, along with cinnamon for warmth and flavor. The dry ingredients are whisked together separately before folding in a wet mixture of mashed bananas, brown sugar, melted butter (or neutral oil), sour cream, milk, and eggs. Mixing is completed just until no dry flour patches remain to prevent a tough texture.
Optional mix-ins like chocolate chips or nuts can be added towards the end of mixing to add richness and crunch. The batter is portioned into prepared muffin tins filled about two-thirds full. Baking at 375°F for 15-17 minutes results in muffins with golden tops that spring back when pressed and a toothpick coming out clean or with moist crumbs.
These muffins have a moist crumb from bananas and sour cream with a gentle cinnamon touch. They are suitable for breakfasts, snacks, or lunchbox treats. Cooling briefly in the pan helps set their shape before transferring to cooling racks. The recipe notes freezing these muffins after baking works well and that the recipe scales easily to half batches.
Ingredients
- 2 cups all-purpose flour 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 banana 4-5 medium bananas, mashed
- 1 cup light brown sugar
- ½ cup butter melted, or neutral-flavored oil
- ¼ cup sour cream or plain yogurt
- 2 tablespoons milk
- 2 egg large
- 1 ½ cups add-ins (chocolate chips, nuts, etc) optional
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
- This recipe can be halved to make 10-12 muffins if desired.
- Baked and cooled muffins freeze well for later use.
- Applesauce substitution for butter or oil has not been tested but may be experimented with.
- Nutrition facts are calculated for the base recipe excluding optional add-ins.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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