Easy Banana Muffins
Who doesn’t love a soft, moist banana muffin? In our house, we love it plain, with chocolate chips, or even chopped nuts. No matter what your preference is this easy banana muffin recipe is quick to make.
What Makes a Soft, Moist Banana Muffin?
The key on getting a soft muffin is to add some moisture to the batter. Sour cream is my secret ingredient on adding creaminess to the banana batter. The thickness of the sour cream makes sure the batter stays thick and not thin and runny. If you don’t have sour cream, plain Greek yogurt is a great alternative.
Why Use Ripe Bananas for Banana Muffins?
The riper the banana, the sweeter your banana bread will be! Ripe bananas are easier to mash and will make your banana muffin recipe smoother. You’ll want the skins of your bananas to be almost black. If you can’t wait that long, use bananas that have skins mostly brown with lots of spots.
What If I Don’t Have Ripe Bananas?
There are few things you can do to speed up the process to ripen your bananas.
- Keep your bananas in a bunch and near something warm. (a window or on top of a refrigerator.)
- Set your oven to 300 degrees. Place bananas, in their skins, on a lined baking sheet and bake for 15-20 minutes. After baking, the banana skins will look black. Cut open and scoop out the bananas after they have cooled.
Easy Banana Muffins
- Prep Time: 10-15 minutes
- Cook Time: 20 minutes
- Total Time: 27 minutes
- Yield: 12 muffins 1x
Description
Who doesn’t love a soft, moist banana muffin? In our house, we love it plain, with chocolate chips, or even chopped nuts. No matter what your preference is this easy banana muffin recipe is quick to make.
Ingredients
- 1 stick, (1/2c.) unsalted melted butter, slightly cooled
- 3 medium mashed bananas
- 2 c. unbleached all purpose flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 c. granulated sugar
- 1/2 c. light/dark brown sugar
- 2 large eggs
- 1/4 c. sour cream
- 2 tsp. vanilla extract
- (optional) 1/2 c. chopped walnuts or 1/2 c. chocolate chips
Instructions
- Preheat oven to 400 degrees. Line a muffin pan with paper liners or spray pan with cooking spray.
- Melt the butter in a microwavable bowl. Let it slightly cool. (we don’t want hot butter mixed in with the eggs.)
- In a large bowl, mash the 3 bananas. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the sugars, melted butter, eggs, sour cream, and vanilla extract.
- Add the wet ingredients in with the mashed bananas and mix well.
- Slowly add the dry ingredients in with the wet ingredients. (if you wanted chocolate chips or nuts, this would be the time to add them.)
- Fill muffin liners 3/4 full.
- Bake muffins at 400 degrees for 5 minutes.
- Then, bake the muffins for another 15 minutes at 375 degrees. (When testing with a toothpick to make sure its done, the toothpick should come out clean. Bake the muffins for an extra 1-2 minutes if the toothpick comes out wet.)
- This made 16 full sized muffins for me.
Notes
Do you like your banana muffins plain or with nuts or chocolate chips? Let me know!
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 199
- Sugar: 20.9g
- Sodium: 172.4mg
- Fat: 2.7g
- Carbohydrates: 40.6g
- Protein: 3.9g
- Cholesterol: 35.2mg
Keywords: easy banana muffins
This recipe was adapted from Fiona at Just so Tasty.
For more banana recipes, try my Martha’s Banana Bread.
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