Can I use frozen bananas?

Yes! You’ll want to thaw them at room temperature, drain the excess liquid, and mash.

Can I use unripe bananas?

I would avoid unripe bananas. The texture isn’t soft enough to mash, nor will they be sweet enough.

Why are my banana muffins tough?

Overmixing the batter will create tough and chewy muffins. Gently mix the dry ingredients into the wet ingredients until mixed to prevent overmixing.

Sour Cream Banana Muffins with 2 Bananas

Name: Sour Cream Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 190 g (3/4 cup) mashed ripe bananas, about 2 medium bananas; 130 g (1 cup) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon salt; 55 g (1/4 cup) melted butter; 110 g (1/2 cup) granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 80 g (1/3 cup) sour cream, at room temperature

Description

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 a couple of mixing bowls, you'll have breakfast on the table in 35 minutes.

Ingredients

Scale

190 g (3/4 cup) mashed ripe bananas, about 2 medium bananas
130 g (1 cup) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
55 g (1/4 cup) melted butter
110 g (1/2 cup) granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
80 g (1/3 cup) sour cream, at room temperature

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Instructions

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking

Keywords: banana muffins, breakfast, sour cream muffins