Description
These Brown Sugar Banana Muffins are a delightful breakfast treat or snack. Moist and flavorful, with a hint of cinnamon and the sweetness of ripe bananas, they are perfect for any time of day.
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 and Prepare: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In a large bowl, cream the butter and brown sugar, then beat in the mashed bananas, eggs, vanilla, and sour cream until well combined.
- Combine and Bake: Gradually add the dry ingredients to the wet mixture, stir just until combined, and divide the batter evenly among the muffin cups. Bake for 18–20 minutes until a toothpick inserted comes out clean. Cool on a wire rack.
Notes
- Add chopped walnuts or chocolate chips for variation.
- Muffins keep well at room temperature for 2 days or can be 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
