Ingredients
Scale
- 4oz (1/2 Cup) Unsalted Butter, melted
- 50 Grams (1/4 Cup) Brown Sugar
- 100 Grams (1/2 Cup) Granulated Sugar
- 2 Teaspoons Vanilla Extract
- 2 Large Eggs, at room temp.
- 3 Large Ripe Bananas, smashed (12-13oz)
- 2oz (1/4 Cup) Sour Cream or Greek Yogurt
- 218 Grams (1 3/4 Cup) All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
Instructions
- Preheat oven to 400F/205C and grease a muffin tin or add muffin liners.
- In a large bowl add the butter, sugars, vanilla extract, eggs, mashed bananas, and sour cream. Mix until fully combined.
- Place a sieve over the wet ingredient and sift in the dry ingredients; flour, baking powder, baking soda and salt. Then use a spatula to gently fold to combine. Do not over mix, overmixing creates a tougher muffin. Let the batter rest for ten minutes.
- Fill the muffin liners to the top, if desired sprinkle with a little brown sugar on top. Bake for 5 minutes then reduce oven temperature to 350F/180C and bake for an additional 12-15 minutes, or until the muffins bounce back when you touch the top or a toothpick inserted comes out with no wet crumbs. Let cool on a wire rack for 5 minutes, best enjoyed the day made but leftovers keep for a few days at room temperature in an airtight container. Freeze for up to three months and then microwave for 30 seconds when you want one!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
