Banana Muffins

Banana Muffins are one of my family’s breakfast favorites. They’re tender, moist, and perfectly sweet, and we love keeping a supply on hand for a quick and easy grab ‘n go option. If you love banana bread as much as we do, you’ll love the ease and convenience of these delicious muffins!

Growing up, muffins were definitely a thing. I mean… sure, we liked donuts. And the occasional coffee cake on holidays and special occasions. But muffins were pretty much a sure thing.

And my mom always made the BEST. Honestly I’m not sure what made them so good (the oversized pan? all the practice? the love that went into them?) But I’ve definitely felt that I can’t quite replicate the deliciousness that I grew up with.

That is… until now. Because I’m telling you – these muffins are to die for.

They’re sweet and moist and packed with banana flavor… and my kids can’t get enough of them. Which to me? Says it all.

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 🥚 Ingredients

• 1 beaten egg
• 1/2 c. milk
• 1/4 c. cooking oil
• 1/2 c. sour cream
• 3/4 c. mashed banana
• 1 1/2 c. all purpose flour
• 1/3 c. granulated sugar
• 2 tsp. baking power
• 1/4 tsp. salt
• 1 whole banana

👩‍🍳 Instructions

1. Preheat oven to 400° F.
2. In a small mixing bowl, combine egg, milk, oil, sour cream, and mashed banana.
3. In a separate medium mixing bowl, combine flour, sugar, baking powder, and salt.
4. Add wet ingredients to dry ingredients and mix just until moistened.
5. Spoon batter into greased muffin cups, filling each 3/4 full.
6. Top each with a banana slice.
7. Bake at 400° for 20 minutes or until golden brown.
8. Remove from oven and cool on wire rack for 5 minutes.
9. Remove from muffin cups.

🍌 Choosing bananas

One of the most important parts of any banana bread or muffin recipe is choosing the right bananas. In order to achieve the best flavor, it’s important to choose bananas that are VERY ripe and sweet. My pro tip? Take overripe bananas, freeze them, then thaw them to use in this recipe. I’ve always done it this way… and there’s a reason everyone LOVES this recipe!

🧁 Making mini or jumbo muffins

As we know, muffin cups are available in all shapes and sizes, including mini, regular, and jumbo. This recipe will work for all 3 sizes as long as you adjust the baking time accordingly. Mini muffins require about 8 minutes less than regular size, and jumbo muffins require about 10 minutes more.

🌰 Recipe variations

• Add 1/2 c. chopped nuts to the batter before baking
• Make a streusel topping for added crunch
• Add blueberries, raspberries, or strawberries to the recipe for a sweet twist
• Make mini or jumbo muffins instead of regular size
• Substitute Greek yogurt for sour cream OR vanilla Greek yogurt for an added touch of sweetness
• Make a simple glaze to drizzle over the top

❄️ How to freeze

1. Cool them completely on a wire rack.
2. Wrap them individually with foil or freezer wrap.
3. Place wrapped muffins in an airtight container, removing as much air as possible.
4. Label the container.
5. Keep muffins below 0° F to minimize the chance of repeated thawing and freezing.
6. Remove from freezer as needed and thaw at room temperature.
7. Use frozen muffins within 3 months.

🍞 Related Recipes

• Blackberry Streusel Muffins
• Banana Blueberry Muffins
• Raspberry Muffins
• Vanilla Muffins
• Caramel Cappuccino Muffins
• Strawberry Banana Bread
• Coconut Rum Banana Bread
• Hot Chocolate Banana Bread

Banana Muffins

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 16

Author: Cathy Trochelman

Ingredients

• 1 beaten egg
• 1/2 c. milk
• 1/4 c. cooking oil
• 1/2 c. sour cream
• 3/4 c. mashed banana
• 1 1/2 c. all purpose flour
• 1/3 c. granulated sugar
• 2 tsp. baking power
• 1/4 tsp. salt
• 1 whole banana

Instructions

1. Preheat oven to 400° F.
2. In a small mixing bowl, combine egg, milk, oil, sour cream, and mashed banana.
3. In a separate medium mixing bowl, combine flour, sugar, baking powder, and salt.
4. Add wet ingredients to dry ingredients and mix just until moistened.
5. Spoon batter into greased muffin cups, filling each 3/4 full.
6. Top each with a banana slice.
7. Bake at 400° for 20 minutes or until golden brown.
8. Remove from oven and cool on wire rack for 5 minutes.
9. Remove from muffin cups.