Food & Cooking Recipes Breakfast & Brunch Recipes Banana Muffins 3.4 (421) 26 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 19, 2021 Print Rate It Share Share Tweet Pin Email Yield: Makes 12 Muffins or 36 Minimuffins These banana muffins are moist and delicious and take only a half hour to bake in the oven—making them ideal for breakfast. Ingredients 4 (1 ½ to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins) 1 cup packed light-brown sugar ½ cup canola oil 1 large egg 1 cup all-purpose flour 1 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt ½ cup sour cream 1 tablespoon pure vanilla extract Directions Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners. 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. 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. Rate it Print