Banana Muffins
Published Sept. 27, 2024
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggs
- 1½cups/375 grams mashed very ripe bananas (3 to 4 bananas)
- 1cup/210 grams light brown sugar
- ½cup/120 milliliters vegetable or canola oil
- ¼cup/60 milliliters sour cream
- 2teaspoons vanilla extract
- 2cups/256 grams all-purpose flour
- 1¼teaspoons baking powder
- ¾teaspoon ground cinnamon
- ¾teaspoon salt
- ½teaspoon baking soda
Nutritional analysis per serving (12 servings)
278 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 4 grams protein; 219 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a standard 12-cup muffin tin with paper liners.
- Step 2
In a large bowl, whisk together the eggs, bananas, sugar, oil, sour cream and vanilla until combined. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.
- Step 3
Add the dry ingredients to the wet ingredients and fold the dry ingredients in by gently scooping the banana mixture from the bottom and folding it over the top. Rotate the bowl and repeat until just combined.
- Step 4
Divide the batter evenly among the prepared muffin cups. Turn down the oven temperature to 350 degrees.
- Step 5
Bake until the muffins are golden brown and a toothpick inserted into the center comes out with moist crumbs attached, about 24 minutes. Store cooled muffins in an air-tight container at room temperature for up to 3 days.
Private Notes
Comments
Substitutions: Reduced light brown sugar to ~1/2 c; reduced oil to 1/3 c; substituted 2% Greek yogurt for sour cream; reduced flour to 1 c and added 1 c thick-cut rolled oats; added about 3/4 c toasted, chopped pecans halfway through folding the dry ingredients in. Preheated 400F convection and reduced heat to 350F convection after putting the tin in the oven. Also: sprayed muffin tin with canola oil spray bc - they released easily even with reduced oil. Not too sweet, very good
These muffins rock! I used plain yogurt instead of sour cream because that’s what I had on hand. I was wary of the 1 cup of sugar to 4 ripe bananas. I had an inkling that would produce incredibly sweet muffins. I had very ripe, nearly black bananas so I decided to reduce the sugar by half, leaving all other measurements the same. And, OMG !! so YUMMY ! and not too sweet, which is my usual gripe with banana bread. I also added a couple of dashes of all spice and nutmeg. And, threw in some toasted walnuts. These muffins are beautifully tender and keep well. Couldn’t recommend more.
I followed the recipe exactly and the muffins are delicious. While not too sweet, next time I will decrease the brown sugar to 1/2 to 3/4 cup if using four ripe bananas again and will increase the cinnamon to 1 tsp for measurement ease. This is much better option than trying to convert a banana bread recipe to muffins. A keeper.
Best banana muffins ever!!
I didn’t have sour cream. Substituted goat cheese mixed with milk to similar quantity and consistency. Worked.
I made this recipe because I had 4 very ripe bananas that needed to be used up. But I didn't have everything on hand so I ended up making a few substitutions. Didn't have sour cream, so used cream cheese thinned out with a bit of milk. Didn't have enough flour, so I did 1 cup of all purpose flour and 1 cup of oat flour (made by putting rolled oats through the blender). And I didn't have enough brown sugar, so I did half a cup of brown sugar and half a cup of cane sugar. Despite all of these changes the muffins still came out pretty tasty!