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Banana Muffins

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These muffins are moist and delicious and take only a half hour to bake in the oven.

  • Yield: Makes 12 Muffins or 36 Minimuffins

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 4 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 Add a comment

  • gailpark1
    19 JAN, 2017
    These really were the perfect muffin! Not too light, not too dense and so easy to make. I followed the recipe, except I used 2 cups regular flour. Next time I'll add walnuts and maybe a very light glaze!
    Reply
  • gailpark1
    19 JAN, 2017
    These really were the perfect muffin! Not too light, not too dense and so easy to make. I followed the recipe, except I used 2 cups regular flour. Next time I'll add walnuts and maybe a very light glaze!
    Reply
  • danylemacdonald
    31 DEC, 2016
    This recipe is great! I've made this many times, it's my go-to recipe. Here are a few substitutions that have worked for me when I was low/out of ingredients: - used 2 very ripe bananas instead of 4. I had meant to halve the recipe to accommodate only having 1/2 the required bananas but forgot and it still turned out great! - used plain yoghurt instead of sour cream - used vanilla yoghurt instead of sour cream+vanilla - I always use 2 cups all purpose flour instead of 2 different kinds
    Reply
  • bakebawse
    20 JUN, 2015
    I've used lots of banana muffin recipes and they were either too dry or too wet. This one was perfect. I didn't have sour cream or plain yogurt so I used a container of strawberry Greek yogurt! I also subbed half of the canola with coconut oil! They were so good!!! My husband and daughter wiped them out and I only got two. It made 17 regular sized muffins instead of 12...bonus!
    Reply
  • MS12439710
    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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!!
    Reply
  • 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!
    Reply
  • Berni
    3 OCT, 2012
    Superb muffins:)
    Reply