Description
These Brown Sugar Banana Muffins are moist, flavorful, and perfect for breakfast or a snack. The combination of ripe bananas and brown sugar gives them a rich taste that pairs beautifully with a hint of cinnamon. Easy to make and even easier to enjoy!
Ingredients
Units
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Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 3/4 cup packed light brown sugar
- 2 large ripe bananas (mashed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or grease.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar: In a large bowl, cream butter and brown sugar until light and fluffy.
- Combine wet ingredients: Beat in mashed bananas, eggs, vanilla, and sour cream until well combined.
- Combine wet and dry: Gradually add dry ingredients to wet mixture, stirring just until combined.
- Bake: Divide batter into muffin cups and bake for 18–20 minutes until a toothpick comes out clean.
- Cool: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped walnuts or chocolate chips for variation.
- Muffins can be stored at room temperature for 2 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg
