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unwrapped banana muffin on wire rack

The Best Banana Muffins

Yield: 24 muffins
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients

  • 2 cups (284 g) all-purpose or whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon, optional
  • ½ teaspoon salt
  • 2 to 2 ¼ cups (about 452 to 509 g) mashed bananas, 4-5 medium bananas
  • 1 cup (212 g) light brown sugar
  • ½ cup (113 g) melted butter or neutral-flavored oil
  • ¼ cup (57 g) sour cream or plain yogurt
  • 2 tablespoons milk
  • 2 large eggs
  • 1 ½ cups add-ins (chocolate chips, nuts, etc), optional

Instructions 

  • Preheat the oven to 375 degrees F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
  • In a medium bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, sour cream, milk and eggs until well-combined.
  • Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. If adding add-ins like chocolate chips, stir them in when there are still a few dry streaks remaining. Don't over mix or the muffins might be tough and dry in texture.
  • Scoop the batter into the prepared muffin tin, filling the muffin cups 2/3 full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top of the muffins spring back lightly to the touch.
  • Let cool for 1-2 minutes in the muffin tin before removing to a wire rack to cool completely.

Notes

Half Batch: this recipe can easily be halved to make 10-12 muffins. As a sidenote, the baked and cooled muffins freeze great.
Applesauce: I haven't tried replacing the butter/oil with applesauce, but you could experiment.
Nutrition Facts: the nutrition facts for this recipe were calculated based on the muffins without the optional add-ins.