Banana Muffins

Published Sept. 27, 2024

Time Required

• Total Time: 40 minutes

• Prep Time: 5 minutes

• Cook Time: 35 minutes

Ingredients

Wet Ingredients (for moistness and flavor)

• 2 large eggs

• 1½ cups (375 g) mashed very ripe bananas (3–4 medium, nearly black bananas for maximum sweetness)

• 1 cup (210 g) light brown sugar

• ½ cup (120 ml) vegetable or canola oil

• ¼ cup (60 ml) sour cream (or substitute with 2% Greek yogurt)

• 2 teaspoons vanilla extract

Dry Ingredients (for structure and rise)

• 2 cups (256 g) all-purpose flour

• 1¼ teaspoons baking powder

• ¾ teaspoon ground cinnamon

• ¾ teaspoon salt

• ½ teaspoon baking soda

Preparation Instructions

1. Preheat Oven & Prep Muffin Tin

Heat oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners. For easy release, lightly spray liners with non-stick cooking spray (recommended for reduced-oil recipes).

2. Mix Wet Ingredients

In a large bowl, whisk the eggs, mashed bananas, brown sugar, oil, sour cream, and vanilla until smooth and fully combined. Ensure no sugar or oil clumps remain.

3. Combine Dry Ingredients

In a medium bowl, whisk the flour, baking powder, cinnamon, salt, and baking soda to evenly distribute leavening agents and spices. This step ensures the batter rises uniformly.

4. Fold Batter Gently

Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold from the bottom up, rotating the bowl as you go. Stop when just combined—do not overmix to preserve tenderness.

5. Bake Muffins

Divide the batter evenly into 12 prepared cups (≈¼ cup per muffin). Reduce oven temperature to 350°F (177°C). Bake for 24–26 minutes, until the tops are golden brown and a toothpick inserted into the center emerges with moist crumbs (not wet batter).

6. Cool & Store

Remove muffins from the oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

User Substitutions & Adaptations

Sweetness & Texture Tweaks

• Reduce sugar: Cut brown sugar to ½ cup (or 1/3 cup for very ripe bananas).

• Leavening boost: For gluten-free options, substitute 1:1 all-purpose flour with gluten-free flour blend.

• Yogurt swap: Replace sour cream with 2% Greek yogurt or plain yogurt for tangy, lighter texture.

• Oat addition: Substitute ½ cup flour with thick-cut rolled oats for heartier muffins.

Nut & Spice Enhancements

• Add nuts: Fold in ¾ cup toasted, chopped pecans or walnuts halfway through mixing.

• Warm spices: Add ¼ teaspoon allspice, nutmeg, or ginger for depth (avoid overdoing it to prevent overpowering).

Banana Bread Adaptation

For banana bread, reduce baking time to 60–75 minutes at 350°F (177°C), adjusting batter to fill a greased 9×5-inch loaf pan. Follow all other steps.

User Reviews & Community Feedback

Positive Reviews

• "These muffins rock! I used plain yogurt instead of sour cream and reduced sugar by half (ripe bananas did the rest). Added allspice, nutmeg, and toasted walnuts—tender, not too sweet, and they keep well."

• "Followed the recipe exactly; they’re delicious. For 4 ripe bananas, reduce sugar to ½–¾ cup and add 1 tsp cinnamon for balance. A must-try!"

Concerns & Questions

• "Reduce sugar to 1/3 cup, swap flour for oats, and add nuts for a lighter version." (Quick substitution tip)

• "Has anyone adapted this to banana bread?" (Community question)

• "Too sweet! Even with half the sugar, my kid disliked them. Try unripe bananas or reduce sugar further." (Sweetness feedback)

Professional Tips

• Ripe bananas: Use 3–4 very ripe (nearly black) bananas for natural sweetness and moisture—unripe bananas may make muffins dry.

• Avoid overmixing: Overworking the batter creates gluten, leading to dense muffins.

• Greasing liners: Lightly spray non-stick liners with oil (even with reduced oil) to ensure easy release.

These muffins balance sweet, moist texture with a subtle spice kick—ideal for breakfast or snacks!