Description
Banana bread muffins are golden-crusted, moist treats that combine the nostalgia of classic banana bread with the convenience of a grab-and-go muffin. Enhanced with brown butter, sour cream, and optional add-ins like chocolate chips or walnuts, they bake quicker and are endlessly customizable.
Ingredients
3 large ripe bananas (about 1½ cups), mashed
1¾ cups all-purpose flour
½ cup brown sugar, lightly packed
1 tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1 large egg
⅓ cup melted unsalted butter
¼ cup sour cream or Greek yogurt
1 tsp vanilla bean
½ cup optional add-ins (chocolate chips, walnuts, etc.)
Instructions
1. Preheat oven to 350°F. Line or grease a 12-cup muffin tin.
2. Mash bananas in a large bowl until smooth.
3. Whisk in brown sugar, egg, melted butter, sour cream, and vanilla.
4. In a separate bowl, mix flour, baking soda, salt, and cinnamon.
5. Gently fold dry ingredients into wet until just combined.
6. Fold in optional add-ins like nuts or chocolate chips.
7. Spoon batter into muffin cups, filling about ¾ full.
8. Sprinkle coarse sugar on top if desired.
9. Bake for 18–22 minutes or until a tester comes out clean.
10. Cool in tin for 5 minutes, then transfer to wire rack.
Notes
Use very ripe bananas for best flavor and texture.
Don’t overmix the batter—stir just until combined.
Let batter rest 10 minutes before baking for fluffier results.
Store in airtight container for 3–4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: banana bread muffins, moist banana muffins, quick banana snack