Banana Muffins

Here’s an easy to make muffin recipe when you’re stuck with a bunch of overripe bananas. It’s a pretty forgiving recipe – I used sour cream in mine, but you can use buttermilk, plain or Greek yogurt. Bake up a batch for overnight holiday guests, or to go with your morning coffee. 

  • 1 cup flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 large egg + i egg yolk
  • 3 very ripe bananas, mashed
  1. Heat oven to 350º. Line 2 muffin pans with cupcake papers.
  2. In a small bowl, whisk flour, baking soda, and salt – set aside.
  3. In a large bowl, whisk together sugar, oil, sour cream, vanilla, eggs until smooth. Add flour mixture, and air until combined. Fill muffin cups 3/4 from the top. Bake for 15 to 20 minutes, testing with a toothpick. Makes 18 muffins,
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