No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Banana Muffins

  • Yield: Makes 12 Muffins or 36 Minimuffins
Banana Muffins

Source: Martha Stewart Baby, Spring

Ingredients

  • 4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
  • 1 cup packed light-brown sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1 tablespoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.

  2. Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.

  3. Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.

Reviews (26)

  • Bella-Bambina 29 Mar, 2014

    This recipe is amazing I just made it and it is wonderful. I followed the recipe with one addtion to it. I added 1/4 cup milk thats all.

  • Heather U 16 Aug, 2013

    Tasty! Reduced the oil and sugar, used only 2 bananas, egg white, and Fage 0% Greek yogurt instead of sour cream, but they're terrific nonetheless.

  • abbyhansen2006 28 Dec, 2012

    These were great! I used Greek yogurt instead of sour cream, made 12 jumbo muffins in well buttered tins. They turned out so moist and delicious.

  • Little Mama B 23 Nov, 2012

    These muffins are very good!! I didn't have sour cream, but I had a 5oz container of vanilla nonfat greek yogart....mmmm. I used a mini muffin pan and only had to bake then 15 min. This was a very moist, light, and sweet breakfast treat!! Will make this again!!

  • toutlenoodles 28 Oct, 2012

    I switched them up with some walnuts and milled golden flaxseed. They turn out great and I like the idea of the banana slice on top. It was just the right touch!

  • Berni 3 Oct, 2012

    Superb muffins:)

  • Angela Morra 5 Jun, 2012

    Just took these out of the oven. The kitchen smelled wonderful and the muffins were moist and delicious with a very light texture. I agree with Betha1, my attempt yielded exactly 16 perfectly shaped muffins.

  • Betha1 22 Oct, 2011

    Unbelievably delish! These do not last long at all with my family; everybody loves loves loves :) ps it actually makes 15-18 large muffins for me every time.

  • Jane50 21 Apr, 2011

    Excellent recipe - very moist muffins that keep well.

  • Yashica 5 Mar, 2011

    My bananas had ripened and I decided to make these delights on a whim without shopping for ingredients. I did not have any sour cream so I substituted sour cream with yoghurt. Hot out of the oven and a hit!!

  • Yashica 5 Mar, 2011

    I decided to make these on a whim without shopping for ingredients. Substituted the sour cream for yoghurt and hot out of the oven it is a hit!

  • Daxy 4 Oct, 2010

    I made these last night because I had some very ripe bananas and I know I can always find great recipes here... they were amazing.. It made exactly 12 big muffins and I used the 5" parchment paper cut outs for muffins which makes them look great and with banana piece topper... mmm great! it is only 11 am and there are no muffins left!

  • tonijo35 23 Aug, 2010

    I made these an hour ago.... they are darling and very, very delicious! I used mini muffin tins, and the 20 minutes was perfect for me. They rose just right, with cute little tops! (Make sure your baking soda and powder are fresh! And remember that these things work as a part of a chemical reaction, which begins as soon as the wet and dry ingredients are mixed! Fill the cups and bake right away if you want them to really rise)

  • tonijo35 23 Aug, 2010

    I made these an hour ago.... they are darling and very, very delicious! I used mini muffin tins, and the 20 minutes was perfect for me. They rose just right, with cute little tops! (Make sure your baking soda and powder are fresh! And remember that these things work as a part of a chemical reaction, which begins as soon as the wet and dry ingredients are mixed! Fill the cups and bake right away if you want them to really rise)

  • BreeLeeD 30 Aug, 2009

    These muffins are fantastic! I have a new favorite recipe!! I made one alteration, I replaced the canola oil with olive oil.

  • Amielisa 8 Apr, 2009

    I have made them many times with plain yogurt and they turn out great! Super moist. I have not used any extra baking soda and they rise just fine. My kids LOVE them!

  • Emmalie 21 Feb, 2009

    http://homecooking.about.com/od/foodequivalents/a/sour
    creamequivs.htm

  • Emmalie 21 Feb, 2009

    here's the website again. realised it got cut off.
    http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm

  • Emmalie 21 Feb, 2009

    i've the same question about using yoghurt in place of sour cream too. did a google search and found that yoghurt can be used (but with addition of baking soda). I'm not sure if it'll ruin the recipe. have yet to try it myself. anyway, here's the website with some info:
    http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm

  • Mangochet 17 Feb, 2009

    Could you use yoghurt instead of sour cream?

  • woodensandals 14 Feb, 2009

    These muffins always turn out great and everyone enjoys them. I sometimes make them as cupcakes and add honey cinnamon frosting. Great recipe - super easy.

  • GhostBaker 26 Jan, 2009

    I made these muffins to bring to my husband's sister at college. I was really looking for banana nut muffins, so I added walnuts to the batter and sprinkled some on top. I also added some cinnamon and nutmeg to the batter to make it a little spicier. I can't resist banana nut muffins :-)

    http://www.dinnercakes.com/2009/01/operation-muffin-drop-destination.html

    ~Heather - Ghost Baker

  • 3busyboys 14 Oct, 2008

    These muffins are awesome - easy to make and delicious. I'm not a fan of bananas, but I will inhale these muffins.

  • miriam8r 9 Sep, 2008

    i made it into a cake. with the bananas on the surface and i added chopped pecans and chocolate chips i also added it to the recipe, and it came out great.. and baked it for an hour.

  • serendipity625 15 Aug, 2008

    If i want to add chocolate chunks, would i have to change the ingredients or cooking time?

  • marquise 13 Mar, 2008

    I avoid using Canola oil, absolutely period. Look it up on the internet and you'll realise why. Replace it with sunflower oil and it will give you the same result. Didn't have whole-wheat flour and just used plain flour in one case and they were great anyway. Very popular with the tea crowd. Also, bananas are always available so you can whip them up in an emergency.

Related Topics