I was looking for a new type of muffin to try. My kids think that muffins are almost as good as cupcakes, so I try to slip a healthier version by them when I can. Muffins are a great breakfast for a busy morning, a vacation, or an afternoon snack.
We all love banana bread, and I had plenty of ripe bananas to use from my freezer. These are a pretty simple recipe and just as delicious as banana bread. Make them for a busy week ahead and grab one as you head out the door!
Banana Bread Muffins
Author: Molly
Recipe type: bread; muffin
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
- 6 T. vegetable oil
- ¾ c. sugar
- 1 egg
- 1 t. vanilla extract
- 2 whole ripe bananas, mashed
- ¼ c. sour cream
- 1¼ c. all-purpose flour
- 1 t. baking powder
- ¼ t. baking soda
- ¼ t. salt
Instructions
- Preheat oven to 350 degrees. Line 12 muffin cups with paper liners and set aside.
- In a large bowl, stir oil, sugar, egg, and vanilla together until well combined. Stir in mashed banana and sour cream.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt. Pour dry ingredients into wet and stir until just combined.
- Scoop batter into prepared muffin tins until ⅔ of the way full. Bake 18-20 minutes or until toothpick comes out clean.
- Enjoy warm or at room temperature.
