Banana muffins so good that you’re nephews will eat a dozen of them before you realize what’s happening…
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The way bananas work in our house is as follows: I buy 5 bananas-they are eaten immediately. There are no bananas left after 2 days. I buy 7 bananas. 3 of them are left to become black smush on the counter. Try as I might, I can never get the banana purchasing right. I, myself, hate bananas unless they are snuggled up with some sugar and flour and baked into muffins. Which is absolutely the best way to use up the black smushy bananas on your countertop.
A few notes on muffins:
Muffins come together quickly in one bowl using only a spoon or whisk to stir. You stir together the wet ingredients and then fold in the dry ingredients, leaving lumps in the batter (a batter that is too smooth will create a uniform crumb, more like a cake). *Sugar acts like a wet ingredient when making muffins or quick breads because it melts when it’s baked.
Muffins also typically rely on chemical leaveners to help achieve height. In this case we’re looking at both baking soda and baking powder.
To Chocolate Chip or Not To Chocolate Chip?
Totally personal preference. Before kids, I never put chocolate chips into my banana muffins. Now I’m pretty sure my almost 4 year old would revolt if I didn’t. I really like mini chocolate chips for muffins because they don’t sink and also you can then make mini muffins or regular size muffins. Big chocolate chips in a mini muffin = a whole lotta chocolate, less muffin.
Sour Cream Vs. Greek Yogurt
Use what you have, I always say. But the Greek yogurt will up the protein content of these muffins and so I like to try and make things a bit healthier whenever I have the opportunity. Just make sure you use plain or vanilla flavored Greek yogurt and ideally full fat. And don’t skip it, this ingredient is KEY in making these the best banana muffins you’ll ever eat.
Banana Muffins
Equipment
- 1 mixing bowl
- 1 largish spoon
- 2 regular size muffin pans
- 14 cupcake wrappers optional, you can just spray the inside of your muffin pan with nonstick spray.
Ingredients
- 1 1/2 cups all purpose flour can also use up to 1/2 whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup melted butter 1 stick in USA
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1/4 cup milk
- 3 very ripe peeled bananas
- 1/2 cup mini chocolate chips optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line 1 1/2 muffin pans with cupcake wrappers or spray with nonstick spray.
- In a large, microwave safe bowl, melt butter
- Add in granulated sugar to melted butter
- Using a fork, smash bananas into the sugar and butter until most of the chunks are gone.
- Stir in sour cream, milk, and eggs.
- Add in vanilla extract
- Stir in baking soda, baking powder, and flour.
- Stir in chocolate chips if desired.
- Scoop batter into muffin pan. Fill cupcake liners 2/3 of the way full with batter.
- Bake at 350 degrees for 20-25 minutes. Allow to cool and enjoy!
Happy Baking!