Everyday Banana Muffins

(adapted from Williams-Sonoma Muffins Cookbook)
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 1 dozen
Author Janssen Bradshaw


  • 3 very ripe bananas mashed
  • 1 egg
  • 1/4 cup plain or Greek yogurt or sour cream
  • 1/4 cup oil
  • 3 Tablespoons milk or buttermilk
  • 1 Tablespoon vanilla
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 tsp salt


  1. Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
  2. 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.
  3. 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.
  4. Let cool slightly and serve. Especially with a smear of raspberry jam.