These are the BEST banana muffins ever - you can have them in the oven in less than ten minutes and with just one bowl and make them as banana bread too.
Course
Breakfast, Muffins
Cuisine
American
Prep Time10minutes
Cook Time20minutes
Cooling Time5minutes
Total Time30minutes
Servings1dozen
AuthorJanssen Bradshaw
Ingredients
3very ripe bananasmashed
1egg
1/4cupplain or Greek yogurt or sour cream
1/4cupoil
3Tablespoonsmilk or buttermilk
1Tablespoonvanilla
1 1/2cupsflour
3/4cupsugar
1 1/2teaspoonsbaking soda
1/4tspsalt
Instructions
Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.