Banana Bread Muffins

   

My son and I made this easy banana bread muffin recipe because we had three very ripe bananas and plenty of time on our hands due to the Coronavirus quarantine. The batter was super easy to make, and my son did an excellent job. I sprinkled turbinado sugar on top of each muffin before baking, which gives the muffin tops a bit of crispness. We baked the muffins for 5 minutes at a higher heat, then reduced the heat to finish cooking, which helps create the high muffin dome. Several muffins disappeared after lunch, and everyone raved about them.

Banana Bread Muffins

Ingredients:

• 2 cups flour
• ¾ cup white sugar
• ¾ tsp baking soda
• ½ tsp baking powder
• ½ tsp cinnamon
• ½ tsp salt
• 3 very ripe bananas, mashed very well (about 1 ½ cups)
• ¼ cup sour cream
• 2 large eggs, beaten lightly
• 6 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• Turbinado sugar

How to Make Banana Bread Muffins:

Preheat the oven to 400 degrees. Coat a muffin tray with cooking spray.

Prepare the banana bread muffins by whisking together the flour, sugar, baking soda, baking powder, cinnamon, and salt in a large bowl until well combined.

In a separate bowl, whisk together the well-mashed banana, sour cream, eggs, melted butter, and vanilla until very well combined.

Lightly fold the banana mixture into the flour mixture with a rubber spatula until just combined.

Pour the batter evenly into the muffin pan, filling each cup to the top.

Sprinkle some coarse turbinado sugar on top of each muffin.

Bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-15 minutes, or until a tester inserted in the center comes out clean. Side Note: Baking at a higher temperature then reducing it helps create the muffin dome.

Remove from the oven and cool in the pan for a few minutes before moving them onto a wire cooling rack to finish cooling. Serve and enjoy.