Banana Bread Muffins

Moist, decadent, and satisfying muffins are a comfort food snack you can enjoy any time of the year. Whether you’re making a grab-and-go breakfast treat or an afternoon snack, enjoy this version of banana bread for a guilt-free pleasure.

Course Breakfast, Snacks

Cuisine American

Prep Time 10

Cook Time 12

Rest Time 10

Total Time 32

Servings

Calories 336kcal

Author Imma

Ingredients

Banana Muffins

2 large very ripe bananas, mashed (about 1 cup)
2 large eggs
¼ cup (50g) granulated sugar
¾ cup (75g) brown sugar
⅓ cup (80g) sour cream or Greek yogurt
1½ teaspoons (8ml) vanilla extract
2 cups (240g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (5g) baking soda
½ teaspoon (3g) salt
½ cup (113g) browned butter (or melted unsalted butter)

Optional Toppings

chocolate chips
pecan crumble (½ cup chopped pecans, 2 tablespoons brown sugar, and 2 tablespoons melted butter mixed together)
streusel topping

Instructions

Line a muffin pan with cupcake liners or parchment paper. Optionally, spray with cooking oil.
In a mixing bowl, beat the mashed bananas, eggs, sugar (brown and white), sour cream, and vanilla extract.
Sift the flour, baking powder, baking soda, and salt into the banana mixture, and mix thoroughly.
Mix in the brown butter, scraping down the sides of the bowl as you mix.
Pour the batter into the prepared muffin pan. Add optional toppings and bake for about 12 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins rest for 10 minutes before serving.

Notes

For a healthier version, cut the sugar in half or leave it out completely and replace half of the all-purpose flour with whole wheat and rolled oats.
Make sure the muffins are completely cooled before storing.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition