Sour Cream Banana Muffins with 2 Bananas
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.
PREP TIME
10 minutes
COOK TIME
20 minutes
INGREDIENTS
12
Serves: 9
Ingredients
- 190 grams190 grams190 grams Banana, mashed (3/4 cup)
- 130 grams130 grams130 grams All Purpose Flour, (1 cup)
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Cinnamon, Ground
- 0.25 tsp0.25 tsp0.25 tsp Nutmeg, Ground
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 55 grams55 grams55 grams Butter, Unsalted, melted (1/4 cup)
- 110 grams110 grams110 grams Granulated White Sugar, (1/2 cup)
- 1 whole1 whole1 whole Egg, at room temperature
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 80 grams80 grams80 grams Sour Cream, at room temperature (1/3 cup)
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.
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About This Recipe
Show nutritional information
Breakfast Coconut Free Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 155 |
| Fat: | 6 g |
| Carbohydrates: | 22 g |
| Protein: | 4 g |
| Cholesterol: | 20 g |
| Sodium: | 137 mg |
| Fiber: | 1 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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