Banana Muffins
Rated 5.0 stars by 1 users
Cuisine
American
Servings
20-24
Prep Time
20 minutes
Cook Time
15 minutes
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
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2 cups (10 ounces) White Whole Wheat Flour
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon salt
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2 to 2¼ cups mashed bananas (17-18 ounces, about 4-5 medium bananas)
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1 cup (7.5 ounces) light brown sugar
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½ cup (4 ounces) melted butter or neutral-flavored oil
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¼ cup sour cream or plain yogurt
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2 tablespoons milk
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2 large eggs
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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!