Course: Breakfast, Dessert, muffins
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 12 muffins
Calories: 211kcal
This 2 banana muffin recipe is made with the natural sweetness of bananas, sugar, cinnamon and vanilla. They’re perfect for breakfast or as an evening treat!
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Kitchen Scale (optional)
Muffin Tin
- 1⅔ cups all-purpose flour 200 grams
- 1½ teaspoons ground cinnamon 5 grams
- ¾ teaspoon kosher salt
- ¾ teaspoon baking soda 5 grams
- ¼ teaspoon baking powder 1 gram
- ½ cup granulated sugar 100 grams
- ⅓ cup vegetable oil 67 grams
- 2 large eggs 100 grams
- 1 egg yolk 14 grams
- ¼ cup sour cream 57 grams
- ¼ cup brown sugar 53 grams
- 1½ teaspoons pure vanilla extract 6 grams
- 2 overripe bananas 227 grams, mashed (about 1 cup)
Preheat oven to 350°F. Line a 12-count muffin tin with paper liners and lightly spray with baking spray. Set aside.
In a medium sized mixing bowl combine flour, cinnamon, salt, baking soda and baking powder. Set aside.
In a separate, large mixing bowl combine sugar, vegetable oil, eggs, sour cream and brown sugar. Add in the vanilla and mix to combine.
Add the flour mixture into the wet ingredients and mix until just combined.
Add the mashed banana and fold in using a rubber spatula and mix until just incorporated.
2 overripe bananas
Spoon the batter into the prepared muffin tin, filling each well ¾ of the way full. For optimal domed tops, space the muffins apart.
Place into the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove from the oven and place on a wire cooling rack to let cool completely.
- For gluten-free muffins, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
- Feel free to omit the cinnamon if it's not to your taste.
- You can use any neutral oil in these muffins, such as canola or coconut oil. You can also use melted butter.
- In place of the sour cream, you can use plain or Greek yogurt.
- If you only have 1 banana, you can add in ½ cup of applesauce in place of the second banana.
- Don't overmix the batter; otherwise, you'll end up with tough, crumbly muffins.
- For an extra texture, add ¾ cup of chopped walnuts to the batter when the banana is added. Fold in until incorporated.
- Spacing the muffins out when baking is optional, but this will really add to the rise, giving you nice, tall, fluffy muffins
Storage: Store 2 banana muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Serving: 1muffin | Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 46mg | Sodium: 237mg | Potassium: 115mg | Fiber: 1g | Sugar: 15g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg