Do you love banana bread? You’re going to love these fluffy, soft and delicious muffins with the same moist texture as banana bread! You only need three very ripe bananas and you’re good to go.

Making your own banana muffins is a much healthier go-to than using box mixes, and they taste so much better, too! They freeze really well and you can grab one on those days where you literally crawl outta bed and run out the door! These fluffy banana muffins are simple to make and are perfect for school/work lunchboxes, a quick snack, breakfast-on-the-go, and for those hangry after school tummies. 🙂  

My mom has made these muffins for as long as I can remember. Even though I make them often, she still sends our boys a container of mini ones every chance she gets. They get gobbled up in minutes, I’m not kidding! I hope you love them just as much as we do. Through the years I’ve made a few slight changes to them but they still taste every bit homemade! 

Yield: 16 muffins

INGREDIENTS

• 1/4 oil (preferably a flavorless oil – vegetable, canola, peanut)
• 3/4 cup granulated sugar
• 1 tsp vanilla 
• 1 egg
• 1/4 cup sour cream
• 1 1/2 cups mashed bananas (3 large bananas) 
• 1 1/2 cups flour
• 1 tsp baking soda 
• 3/4 tsp baking powder
• 1/4 tsp salt 
• Chocolate Chips (optional)
• Nuts, chopped (optional) 

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare a muffin tin with cupcake liners or spray muffin tin if you aren’t using liners.
2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.  
3. In a separate bowl, whisk together the oil, granulated sugar and vanilla. 
4. Add egg, sour cream and bananas and whisk until well blended.
5. Pour the banana mixture into the bowl of the dry ingredients and stir just until combined.
6. Using a cookie scoop, divide batter among 16 muffin liners, filling 3/4 way. 
7. Bake for 20-25 minutes or until an inserted toothpick comes out clean.

RECIPE NOTES

• The softer, browner and spottier your bananas are, the better and sweeter your banana muffins will taste. Never let those brown spots fool yah! That’s exactly what you want for these muffins. They will be much easier to mash as well.
• You can store banana muffins in a well sealed container at room temperature for up to 3 days.
• If you prefer to keep them in the fridge, they’ll be good for up to a week. 
• Before freezing banana muffins, after they have reached room temperature, wrap them individually in saran wrap and place them in a freezer bag for up to 3 months.
• I don’t recommend using a mixer. Stirring the batter completely by hand can avoid over-mixing, which usually leads to muffins that’ll be too tough or dense. We want soft and fluffy!