This delicious and easy banana muffin recipe is perfect for breakfast or a quick snack. Made with ripe bananas, brown sugar, and sour cream, these muffins are soft, moist, and full of flavor. Customize with extra bananas or add nuts for an extra crunch. Simple, quick, and irresistible!
Ingredients Needed
- 4 ripe bananas (1 ½ to 2 pounds / 680–907g), plus 1 for garnish (more if making mini muffins)
- 1 cup (200g) packed light-brown sugar
- ½ cup (120ml) canola oil
- 1 large egg
- 1 cup (120g) all-purpose flour
- 1 cup (120g) whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) sour cream
- 1 tablespoon (15ml) pure vanilla extract
How To Make Martha Stewart Banana Muffins
- Preheat oven to 350°F (180°C). Line a muffin pan (regular or mini) with paper liners.
- Prepare the bananas: Peel 4 bananas and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute.
- Mix the wet ingredients: Add brown sugar, oil, and egg. Beat until smooth.
- Add dry ingredients: Reduce speed to low and add the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Beat until smooth.
- Combine sour cream and vanilla: Add sour cream and vanilla, and beat until well combined.
- Fill muffin liners: Fill each muffin liner three-quarters full. Slice the remaining banana into 1/8-inch-thick rounds and place one slice on top of each muffin.
- Bake: Bake for about 25 minutes for regular muffins or 20 minutes for mini muffins, rotating the pan halfway through. Test by inserting a toothpick into the centre—it should come out clean.
- Cool and store: Transfer muffins to a wire rack to cool. Store, covered, at room temperature.
Recipe Tips
- Use ripe bananas: The riper your bananas, the sweeter and more flavorful your muffins will be. Overripe bananas work best for this recipe.
- Don’t overmix the batter: Mixing the batter too much can make your muffins dense. Stir just until combined for light and fluffy muffins.
- Add extra banana slices: Garnishing with banana slices before baking adds extra flavor and makes the muffins look appealing.
- Check for doneness: Start checking your muffins a few minutes before the suggested baking time to avoid overbaking. Insert a toothpick—it should come out clean when the muffins are done.
- Cool on a wire rack: Let the muffins cool on a wire rack to prevent them from getting soggy at the bottom and to keep them fluffy.
How To Store Leftovers?
- Refrigerate: Let the leftover banana muffins cool to room temperature. Once cooled, store them in an airtight container in the fridge for up to 3 days.
- Freeze: After the muffins have cooled, place them in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw at room temperature for a few hours before enjoying.
Nutrition Facts
Serving Size: 1 muffin (12 servings total)
- Calories: 103.8
- Total Fat: 2.3g
- Saturated Fat: 0.5g
- Cholesterol: 16.8mg
- Sodium: 344.1mg
- Potassium: 72.6mg
- Total Carbohydrate: 18.1g
- Dietary Fiber: 1.5g
- Sugars: 1.7g
- Protein: 3.1g
Check out More Recipes:
- Martha Stewart Scones Recipe
- Martha Stewart Lemon Scones
- Martha Stewart Blueberry Scones
- Martha Stewart Morning Glory Muffins
Martha Stewart Banana Muffins
Description
This delicious and easy banana muffin recipe is perfect for breakfast or a quick snack. Made with ripe bananas, brown sugar, and sour cream, these muffins are soft, moist, and full of flavor. Customize with extra bananas or add nuts for an extra crunch. Simple, quick, and irresistible!
Ingredients
Instructions
- Preheat oven to 350°F (180°C). Line a muffin pan (regular or mini) with paper liners.
- Prepare the bananas: Peel 4 bananas and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute.
- Mix the wet ingredients: Add brown sugar, oil, and egg. Beat until smooth.
- Add dry ingredients: Reduce speed to low and add the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Beat until smooth.
- Combine sour cream and vanilla: Add sour cream and vanilla, and beat until well combined.
- Fill muffin liners: Fill each muffin liner three-quarters full. Slice the remaining banana into 1/8-inch-thick rounds and place one slice on top of each muffin.
- Bake: Bake for about 25 minutes for regular muffins or 20 minutes for mini muffins, rotating the pan halfway through. Test by inserting a toothpick into the centre—it should come out clean.
- Cool and store: Transfer muffins to a wire rack to cool. Store, covered, at room temperature.
Notes
- Use ripe bananas: The riper your bananas, the sweeter and more flavorful your muffins will be. Overripe bananas work best for this recipe.
- Don’t overmix the batter: Mixing the batter too much can make your muffins dense. Stir just until combined for light and fluffy muffins.
- Add extra banana slices: Garnishing with banana slices before baking adds extra flavor and makes the muffins look appealing.
- Check for doneness: Start checking your muffins a few minutes before the suggested baking time to avoid overbaking. Insert a toothpick—it should come out clean when the muffins are done.
- Cool on a wire rack: Let the muffins cool on a wire rack to prevent them from getting soggy at the bottom and to keep them fluffy.
Martha Stewart Banana Muffins