Description
Moist and tender banana muffins enriched with sour cream for extra creaminess and a tender crumb—perfect for breakfast or a snack.
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed ripe bananas (about 2 medium)
- ¼ cup sugar
- ¼ cup sour cream
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 °F (175 °C). Grease or line 12 muffin cups.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, beat together mashed banana, sugar, egg, sour cream, and vanilla until combined.
- Stir the banana mixture into the dry ingredients until just moistened—do not overmix.
- Divide batter among muffin cups and bake for 15–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack.
Notes
- Sour cream keeps the muffins moist and adds a subtle tang that balances the sweetness. You can substitute full‑fat Greek yogurt if desired.
- These muffins are best enjoyed fresh; for later enjoyment, store in an airtight container at room temperature for up to 3 days.
- Optional variations: add ground spices like cinnamon or nutmeg for warmth, or fold in extras like chocolate chips or chopped nuts.
- Prep Time: 10 min
- Cook Time: 15–20 min
- Category: Muffin / Breakfast
- Method: Baking (muffin method)
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 88 kcal
- Sugar: 7 g
- Sodium: 194 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Unsaturated Fat: –
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
