Banana Muffins
20-24
20 minutes
15 minutes
American
We always bake up these yummy muffins when we have extra bananas in our kitchen. Our family enjoys these for breakfast or as a snack after our farm chores are done for the morning!
Recipe credit Mel's Kitchen Cafe
Ingredients
- 2 cups (10 ounces) White Whole Wheat Flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 to 2¼ cups mashed bananas (17-18 ounces, about 4-5 medium bananas)
- 1 cup (7.5 ounces) light brown sugar
- ½ cup (4 ounces) 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, ect.)
Directions
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. Enjoy!