Banana Muffin Recipe with Sour Cream
These moist banana muffins are a perfect way to use up those overripe bananas.
Equipment
Ingredients
- ¼ cup salted butter melted
- 2 Tbsp vegetable oil or canola oil
- 2 large eggs
- ⅓ cup sour cream full fat or light
- 2 overripe bananas mashed (about a cup)
- 1 tsp vanilla extract
- 1 ½ cups all purpose flour 7.5 ounces
- ¾ cup white sugar
- ¾ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
Instructions
- Spray a 12 cup muffin tin with cooking spray, or fill with muffin liners. Preheat your oven to 425°. Mash bananas with a fork.
- In a large bowl, whisk together the melted butter, oil, eggs, sour cream, mashed bananas, and vanilla.
- Whisk the flour, sugar, baking soda, baking powder, and salt in a separate bowl. Stir gently into the banana mixture just until there are no streaks of flour.
- Use an ice cream scoop to divide the muffin batter between the muffin cups.
- Bake muffins for 5 minutes at 425°, then turn the oven temperature down to 350°. Bake for another 10-12 minutes, or until a toothpick inserted in the middle comes out clean and the edges are golden brown.
- Let them cool in the muffin pan for about 5-8 minutes, then transfer them to a wire rack. We like them best served warm!
Notes
- You can store leftover muffins in an airtight container for 3-4 days at room temperature. For longer storage, you can freeze them for 4-5 months.
- These muffins are extra tasty with a cup of chopped pecans and/or a cup of chocolate chips added.
Nutrition
Serving: 1gCalories: 201kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 218mgPotassium: 107mgFiber: 1gSugar: 15gVitamin A: 210IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Tried this recipe?Let us know how it was!