Banana bread or banana muffins like these everyday banana muffins are a staple recipe for using up those over ripe bananas that I often find sitting on my counter. My family isn’t big smoothie makers or I could keep them in the freezer for that. I can’t let those bananas go to waste, so I must do something with them. Bread or muffins is the best solution for us.
I recently venture out to try this new recipe to use up those bananas and I am so glad I did. These everyday banana muffins are easy to throw together and the muffins taste amazing. Now, they are great to eat anytime. However, the most amazing time to eat them is when they are still warm, especially with a little butter. They are magnificent! That whole tablespoon of vanilla in the recipe is what helps give these muffins that deep golden color.
- 3 ripe bananas, mashed
- 1 egg
- 1/4 cup sour cream
- 1/4 cup canola oil
- 3 Tbsp milk
- 1 Tbsp vanilla
- 1 1/2 cups flour
- 3/4 cups sugar
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 375 degrees. Line 12 muffin cups with muffin liners and set aside.
- In a bowl, whisk together the banana, egg, sour cream, oil, milk, and vanilla.
- Add in the flour and sugar. Then top the four and sugar with the soda and salt. Use a fork and gently mix the soda and salt into the flour without mixing it in the liquid yet. Once that is mixed well into the flour, whisk the dry ingredients into the wet until smooth.
- Divide batter evenly between the 12 lined muffin cups.
- Bake at 375 degrees for 20 minutes until the tops spring back when lightly touched and are a deep golden brown color.
- Serve warm or cool completely. Serves 12.
Recipe adapted from William-Sonoma Muffins Cookbook.