Banana Muffins
Sky high extra banana-ey banana muffins based on one of the best banana bread recipes of all time.
Servings: 16 muffins
Calories: 189kcal
Ingredients
- 1 2/3 cup all purpose flour 210g
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup sugar plus 2 tablespoons - 230g
- 2 large eggs room temp
- 1/2 cup neutral oil such as canola oil - 100g
- 3 1/2 bananas very ripe, peeled and mashed, ~1.5 cups, 340g
- 2 tbsp sour cream or Greek yogurt
- 1 tsp vanilla extract
Instructions
- With the rack in the center of the oven, preheat to 425°F. Line 16 muffin tins with papers. Sift together the flour, baking soda, cinnamon and salt in a bowl and set aside.
- With a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed until light and fluffy, about 5 minutes. Switch to low speed and slowly drizzle in the oil, taking your time.
- Add the bananas, sour cream, and vanilla, and continue to mix on low speed just until combined.
- Use a rubber spatula to fold in the flour mixture until thoroughly combined. No flour streaks should be visible.
- Pour the batter into the muffin tins and bake for 5 minutes at 425°F then turn the heat down to 325°F and continue to bake for 15-20 minutes.
- The muffins should be golden brown on top, a toothpick will come out clean and the muffins will spring back when you gently press down. Let cool on a wire rack for 5 minutes, then remove the muffins from the pan and let cool completely on the wire rack. Enjoy!
Notes
Nutrition
Serving: 1muffin | Calories: 189kcal | Carbohydrates: 29.5g | Protein: 2.4g | Fat: 7.4g | Saturated Fat: 0.9g | Cholesterol: 24mg | Sodium: 163mg | Potassium: 117mg | Fiber: 0.9g | Sugar: 17.1g