Sour Cream Banana Muffins with 2 Bananas (Edit recipe)

These Sour Cream Banana Muffins are made with 2 bananas and sour cream for a moist and tender breakfast treat. Made with basic ingredients and two mixing bowls, you’ll have breakfast on the table in 30 minutes.

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	155
Fat:	6 g
Carbohydrates:	22 g
Protein:	4 g
Cholesterol:	20 g
Sodium:	206 mg
Fiber:	1 g
Sugars:	13 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 9

Ingredients

190 grams Banana, mashed (3/4 cup)
130 grams All Purpose Flour, (1 cup)
1 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
0.25 tsp Salt
55 grams Unsalted Butter, melted (1/4 cup)
110 grams Granulated White Sugar, (1/2 cup)
1 whole Egg, at room temperature
1 tsp Pure Vanilla Extract
80 grams Sour Cream, at room temperature (1/3 cup)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F/177°C. Line a standard muffin pan with 9 cupcake liners.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk the melted butter, sugar, egg, vanilla, and sour cream until evenly combined.
Scoop the batter into the liners, filling to the top.
Bake for 20-25 minutes, or until lightly golden brown and a toothpick inserted into the center of the muffins comes out mostly clean.
Allow the muffins to cool for 5 minutes in the hot pan before transferring to a wire cooling rack.

Notes

Storage: Place completely cooled muffins in an airtight container. Add a paper towel layer on top to absorb excess moisture. Cover and store at room temperature for up to 4 days, changing the paper towel as needed. Freezer: Store completely cooled muffins in a freezer-safe container or resealable bag and freeze for up to 3 months. Mini muffins: Bake in a mini muffin pan for 7-10 minutes.