Sour Cream Banana Bread Muffins
These Sour Cream Banana Bread Muffins are moist and fluffy with a perfectly domed top. Made with ripe bananas, and sour cream to create a moist texture. The cinnamon flavor is present but not too strong. Banana muffins are a great way to start the day, especially if you're on-the-go.
Ingredients
- 3 medium bananas, mashed
- 1/2 cup salted butter, melted
- 1/4 cup sour cream
- 2 eggs
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour, or gluten free all purpose flour
- 1 1/2 tsp baking powder
- 2 tsp baking soda
- 1 tsp ground cinnamon
Instructions
- Mash the bananas
- Combine all of the wet ingredients into a bowl using a whisk until fully combined
- Add in the flour, baking powder, baking soda and ground cinnamon
- Fold into the batter until just combined
- Rest the batter for 30 minutes
- While the batter is resting, preheat the oven to 425 degrees F
- (Optional) Line a muffin tray in every other slot with muffin wrappers, this allows the muffins to rise nice and high. You will need two muffin trays for this method or do two rounds of baking
- Use a 2 tbsp cookie scoop to fill the muffin liners. The batter should reach almost to the top
- Bake in the oven for 7 minutes
- Reduce the oven temperature to 350 degrees F and bake for additional 8-10 minutes (or until a toothpick comes out of the center clean)
- Once done, remove from the oven
- Let cool for 5-10 minutes then transfer to a cooling rack
- Enjoy!
Nutrition
Serving: 1muffin, Calories: 174kcal, Carbohydrates: 24g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 50mg, Sodium: 309mg, Potassium: 143mg, Fiber: 1g, Sugar: 4g, Vitamin A: 326IU, Vitamin C: 3mg, Calcium: 46mg, Iron: 1mg