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2 banana muffins on a cooling rack

2 Banana Muffins Recipe

Course: Breakfast, Dessert, muffins
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 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!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • Muffin Tin

Ingredients

  • 1⅔ cups all-purpose flour 200 grams
  • 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
  • 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
  • teaspoons pure vanilla extract 6 grams
  • 2 overripe bananas 227 grams, mashed (about 1 cup)

Instructions

  • 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.
    mixing dry ingredients in a bowl
  • In a separate, large mixing bowl combine sugar, vegetable oil, eggs, sour cream and brown sugar. Add in the vanilla and mix to combine.
    a bowl with eggs, flour, sugar and other ingredients.
  • Add the flour mixture into the wet ingredients and mix until just combined.
    a bowl of ingredients with a whisk and a bowl of flour.
  • Add the mashed banana and fold in using a rubber spatula and mix until just incorporated.
    2 overripe bananas
    a bowl of ingredients with a whisk next to it.
  • Spoon the batter into the prepared muffin tin, filling each well ¾ of the way full. For optimal domed tops, space the muffins apart.
    muffin batter in muffin tins
  • 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.
    muffins on a cooling rack on a marble countertop.

Notes

  • 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.

Nutrition

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