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Everyday Banana Muffins

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 Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 1 dozen
Author Janssen Bradshaw

Ingredients

  • 3 very ripe bananas mashed
  • 1 egg
  • 1/4 cup plain or Greek yogurt or sour cream
  • 1/4 cup vegetable oil (olive oil or canola oil work too)
  • 3 Tablespoons milk or buttermilk
  • 1 Tablespoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 375 degrees. Grease a muffin tin or use paper linters and set aside.

  2. In a mixing bowl, whisk together the wet ingredients which include the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Next it's time for the dry ingredients. 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 or until at room temperature and serve. Especially delicious with a smear of raspberry jam.

Recipe Notes

(adapted from Williams-Sonoma Muffins Cookbook)