Classic Banana Muffins Recipe
On busy weekday mornings, we sometimes struggle to eat breakfast. There never seems to be enough time to cook a nutritious meal on top of the morning to-do list. We've found that the best way to ensure we eat "the most important meal of the day" is by preparing muffins ahead of time to easily grab and go. While we love all types of muffins, there's nothing more classic than banana muffins.
Recipe developer and registered dietitian nutritionist Kristen Carli brings us this recipe. She recommends using coconut oil instead of butter to add a slight nutty flavor to these muffins. She also includes a nontraditional ingredient: sour cream. Carli swears by this tangy dairy favorite to, as it adds moisture as well as flavor.
Before we dive in, be sure to preheat your oven to 375 F and line a muffin tin with muffin liners. Now, let's get started!
Gather your ingredients
To make these banana muffins, you will first need to gather your ingredients. This recipe calls for flour, baking powder, baking soda, cinnamon, salt, bananas, sour cream, coconut oil, an egg, and sugar. These muffins are also divine with the optional add-ins of chopped walnuts or chocolate chips.
Mix the dry ingredients
To get started, grab a medium-sized mixing bowl. Add the dry ingredients: the flour, baking powder, baking soda, cinnamon, and salt. Whisk these well to make sure they are fully incorporated, then set the bowl aside.
Mash the bananas
Now, let's mash the bananas. In the bowl of a stand mixer (or another mixing bowl), add the fruit. Using a fork, mash the bananas against the surface of the bowl until they are completely mashed.
Mix the wet ingredients
Now we can add the wet ingredients to this same bowl with the mashed bananas. Add the sour cream, coconut oil, sugar, and egg. Using the paddle attachment of the stand mixer (or a hand mixer), mix to combine until all the ingredients are well incorporated. You may see some small chunks of banana, but don't worry; this is exactly what you want.
Combine the batter
Now add the dry ingredients to the bowl of the stand mixer with the wet ingredients. Process again in the stand mixer with the paddle attachment, mixing until well combined. If you are adding in chocolate chips or walnuts, now is the time to do so. Once added, stir with a wooden spoon to incorporate.
Scoop and bake
Using a cookie scoop, place batter into the lined muffin tin. This recipe makes enough batter for 12 muffins. Bake in a 375 F oven for 15 to 18 minutes, until the tops of the muffins are slightly golden brown. Place a toothpick in the center of a muffin. If it comes out clean, then the muffins are done!
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 ripe bananas
- ¼ cup sour cream
- ⅓ cup coconut oil
- 1 egg
- ⅔ cup sugar
- chocolate chips
- chopped walnuts
- Preheat oven to 375 F. Line a muffin tin with muffin liners.
- In a medium bowl, add flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
- In the bowl of a stand mixer, add the bananas. Using a fork, mash well.
- Add sour cream, coconut oil, sugar, and egg to the bowl with the bananas. Place in stand mixer and mix with the paddle attachment until well combined.
- Add dry ingredients and mix until well combined.
- If using optional add ins (chocolate chips or chopped walnuts), stir them in with a wooden spoon.
- Using a cookie scoop, scoop batter into muffin tin liners.
- Bake for 15 to 18 minutes, or until tops of muffins are slightly golden brown. Test for doneness with a toothpick; if the toothpick comes out clean, the muffins are ready.
| Calories per Serving | 193 |
| Total Fat | 7.6 g |
| Saturated Fat | 6.0 g |
| Trans Fat | 0.0 g |
| Cholesterol | 15.8 mg |
| Total Carbohydrates | 30.1 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 14.8 g |
| Sodium | 165.3 mg |
| Protein | 2.5 g |
