Soft and tasty, my Banana Muffins are sure to become a family favorite! If you’re a fan of banana bread, you’re sure to love this muffin version. My kids go crazy for these and they are a perfect addition to the school lunchbox. Bake on Sunday, store in an airtight container and they will last all week. Not only that, but the banana flavor tends to develop over time, so it will be even stronger and more pronounced after a few days!
You’ll notice there’s no butter or oil. Instead I use sour cream, which gives it a super light and airy texture.
This recipe is a simple one and the whole thing takes just 30 minutes from start to finish. So let’s get baking!
To make Banana Muffins, you will need the following ingredients:
Preheat the oven to 350°F. Line a muffin tray with paper muffin cups.
Sift the flour, baking powder, baking soda and salt together into a bowl.
Beat the sliced banana, egg, sugar, and vanilla together and stir in the sour cream.
Fold the sour cream mixture into the flour until just mixed.
Equally divide the batter between the prepare muffin cups.
Bake the muffins for 15-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Leave to cool. Store in an airtight container.
These Banana Muffins are just delicious as they are, but if you want to add a little sophistication, why not sprinkle in some crushed pecans or walnuts, and a half teaspoon of cinnamon? Don’t forget to leave me your feedback on this recipe in the comments section below!
Thanks Lili!
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