Banana Muffins

These banana muffins are incredibly soft, moist, and perfectly spiced with cinnamon leaving you with a tender bite and delicate crumb!

Why this recipe works

The best use of overripe bananas is arguably banana bread and banana muffins. There’s nothing quite like a bite of soft, cinnamon-spiced, banana-flavored bread alongside a cup of coffee whether it be in muffin or loaf form.

These homemade banana muffins are quick and easy to make with just 3 bananas, cinnamon, sour cream, and a handful of pantry staple ingredients. Instead of dense like banana bread, they’re fluffy, soft, and deliciously moist. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BANANA – You will definitely want to use overripe bananas for this recipe. As the banana becomes overripe, the starches are converted to sugar causing them to be sweeter and more flavorful. Your bananas can be black, brown, or yellow with brown spots – so long as the banana is nice and ripe your muffin will come out tasty. When the banana peel has developed freckles, they are ready. The riper the banana, the stronger the banana flavor in your finished product. Dark/black bananas are perfectly okay to use.

SUGAR – Using dark brown sugar will enhance the flavor of these muffins infusing a rich, caramelized taste.

FLOUR – We are using self-rising flour in this recipe, not all-purpose. Self-rising flour already contains rising agents which eliminate the need to incorporate baking powder or baking soda.

How to Make Banana Muffins

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350F and line and grease a 12-tin muffin tray, plus a 6 if you have one.
   
   EXPERT TIP – if you are working in batches, you can place the mixture in the fridge, but once the first batch of muffins are cooling, pull the dough out to bring them back to room temperature.
   
   
   
2. Whisk together in a large bowl the self-rising flour, ground cinnamon, and sea salt, set aside.
3. Add bananas, buttermilk, brown sugar, sour cream, and vanilla to the bowl of a stand mixer and blend.
4. Add in eggs and mix until combined.
5. Slowly add in dry ingredients to incorporate.
6. Divide evenly into 18 muffins and bake for 15-18 minutes.
7. Cool on a wire rack for about 10-15 minutes before taking the muffins out of the tin. Enjoy!

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve banana muffins slathered with butter, warmed, or as is. These are perfect for enjoying alongside coffee or tea, as a snack, or as something slightly sweet after dinner. 

More Banana Recipes

• Banana Fritters
• Banana Cookies
• Easy Banana Cake
• Banana Nut Bread
• Banana Cake with Vanilla Cream Cheese Frosting
• Chocolate Chip Banana Muffins

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Banana Muffins

These homemade banana muffins are quick and easy to make with just 3 bananas, cinnamon, sour cream, and a handful of pantry staple ingredients.

5 from 24 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breads, Breakfast

Cuisine: American

Servings: 18 muffins

20 minutes mins

Calories: 130

Author: Amanda Davis

Ingredients

• ▢ 2 ½ cups self-rising flour
• ▢ ½ teaspoon sea salt
• ▢ 2 teaspoons cinnamon
• ▢ 3 bananas overripe and mashed
• ▢ ¾ cup buttermilk
• ▢ ½ cup dark brown sugar packed. 100 grams
• ▢ ½ cup sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 2 eggs at room temperature

Things You’ll Need

• ▢
  Stand mixer
• ▢
  Muffin pan
• ▢
  Whisk
• ▢
  Wire cooling racks

Before You Begin

• Do not overbake the muffins or overmix your batter. Overmixing the batter will result in dry, crumbly muffins. Use the toothpick method to check for doneness with your muffins as every oven heats differently and some may be done sooner than others.
• Store the muffins covered with an air-tight lid or sealed in a large ziptop bag at room temperature for 4-5 days. I don’t recommend refrigerating these muffins as it can cause them to become dry and crumbly.
• To freeze, allow the muffins to cool completely then wrap them individually in plastic wrap. Place them inside a large ziptop bag or air-tight container and freeze for up to 3 months.
• Feel free to fold in about 1/2 – 1 cup of chopped walnuts to the batter for added crunch and flavor. Pecans, cashews, macadamia nuts, or chocolate chips are also great mix-in options.
• Your bananas can be black, brown, or yellow with brown spots – so long as the banana is nice and ripe your muffin will come out tasty. When the banana peel has developed freckles, they are ready. The riper the banana, the stronger the banana flavor in your finished muffin. Dark/black bananas are perfectly okay to use.

Instructions

• Preheat oven to 350F and line and grease a 12-tin muffin tray, plus a 6 if you have one (Note: if you are working in batches, you can place the mixture in the fridge, but once the first batch of muffins are cooling pull the dough out to bring them back to room temperature).
• Whisk together in a large bowl the self-rising flour, ground cinnamon and sea salt, set aside.
• Add bananas, buttermilk, brown sugar, sour cream, and vanilla to the bowl of a stand mixer and blend.
• Add in eggs and mix until combined.
• Slowly add in dry ingredients to incorporate.
• Divide evenly into 18 muffins and bake for 15-18 minutes.
• Cool on a wire rack for about 10-15 minutes before taking the muffins out of the tin. Enjoy!

Nutrition

Serving: 1muffin | Calories: 130cal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 125mg | Fiber: 1g | Sugar: 9g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 0.4mg

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