Description
These Banana Bread Muffins are moist, tender, and bursting with sweet banana flavor. Perfect for breakfast or a snack on the go, these muffins are easy to make and even easier to enjoy.
Ingredients
Scale
Dry Ingredients:
- 2½ cups all-purpose flour (leveled)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup unsalted butter (melted and cooled)
- 1 cup light brown sugar (firmly packed)
- 3 large eggs (room temperature)
- ¾ cup sour cream
- ½ tablespoon pure vanilla extract
- 1 tablespoon pure maple syrup
Topping:
- 2 tablespoons raw sugar (or bakers sugar for topping (not granulated sugar))
Instructions
- Prep your tools. Preheat your oven to 425ºF. Spray a muffin tin with PAM or cooking spray. Set aside.
- Combine dry ingredients. In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Mix and set aside.
- Mash the banana. In a large bowl, mash the banana with a potato masher or fork until there are no large chunks left.
- Combine wet ingredients. To the bowl with the mashed banana, add the butter, brown sugar, eggs, sour cream, vanilla, and maple syrup. Mix well.
- Add dry ingredients. Pour the dry ingredients into the wet ingredients and mix until there are no dry bits of batter left.
- Prep for baking. Add the batter to the prepared tin. Fill each muffin tin almost to the top. Sprinkle a bit of raw sugar on top of the wet batter.
- Bake. Transfer the muffin pan to the oven and bake for 5 minutes at 425ºF. Starting at this higher temperature will help the muffins get a nice dome on top. Then, reduce the temperature to 375ºF and continue baking for 13-15 minutes, until the muffins are light golden brown and the tops spring back when pressed with your finger gently.
- Cool. Remove the pan from the oven, transfer the muffins to a cooling rack, and allow to cool for at least 20 minutes before serving.
Notes
- For added texture, you can fold in chopped nuts or chocolate chips into the batter.
- These muffins freeze well, so you can make a batch ahead of time for quick breakfasts or snacks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 20g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Banana Bread Muffins, Banana Muffins, Breakfast, Snack, Easy Recipe
