Description
All you need is ONE banana to make these delicious small batch banana muffins! These banana muffins are moist, fluffy, packed full of flavor, and so easy to whip up!
Ingredients
Scale
- 125 gm (1 cup, spoon and leveled) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 large, overripe banana (about 125 gm or 1/2 cup mashed)
- 50 gm (1/4 cup) granulated sugar
- 80 gm (1/3 cup, firmly packed) light brown sugar
- 75 gm (1/3 cup) vegetable oil
- 1 large egg
- 30 gm (2 tablespoons) sour cream
- 1 teaspoon vanilla extract
- Turbinado sugar, for sprinkling*
Instructions
- Preheat the oven to 425°F. Line 6 standard-sized muffin tins with paper liners in an “every other” pattern (see image above for reference).
- Add the flour, baking soda, baking powder, kosher salt, and ground cinnamon to a medium bowl and whisk to combine; set aside.
- In a separate large bowl, mash the overripe banana. Add the sugar and brown sugar and whisk until the mixture is glossy. Next, add the vegetable oil, egg, sour cream, and vanilla extract, and whisk to combine.
- Add the dry ingredients to the bowl with the wet ingredients. Use a rubber spatula to gently fold the ingredients together, until no more pockets of flour remain. Be careful not to overmix the batter.
- Divide the batter evenly between the 6 muffin tins. Allow the batter to rest for 15 minutes, then sprinkle with turbinado sugar.
- Bake for 5 minutes at 425°F, then without opening the oven door, reduce the oven temperature to 350°F and continue baking for 13 to 15 minutes, until golden brown and a toothpick inserted in the center of one of the muffins comes out clean. Let the muffins cool in their tins for 10 minutes before removing to a wire rack to cool completely.
Notes
*Turbinado sugar: if you don’t have turbinado sugar, you can sprinkle these with granulated sugar or leave them plain.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days.