Banana Muffins
"These homemade banana muffins are quick and easy to make with just 3 bananas, cinnamon, sour cream, and a handful of pantry staple ingredients. These banana muffins are incredibly soft, moist, and perfectly spiced with cinnamon leaving you with a tender bite and delicate crumb! The best use of overripe bananas is arguably banana bread and banana muffins. There’s nothing quite like a bite of soft, cinnamon-spiced, banana-flavored bread alongside a cup of coffee whether it be in muffin or loaf form. "
Serves18
Preparation Time5 min
Cooking Time15 min
Cooking MethodOven
Cooking Vessel Sizestand mixer, muffin pan, whisk, wire cooling rack
Ingredients
- 2 1/2 cup Self Rising Flour
- 1/2 teaspoon Sea Salt
- 2 teaspoon Cinnamon
- 3 Bananas
- 3/4 cup Buttermilk
- 1/2 cup Dark Brown Sugar
- 1/2 cup Sour Cream
- 1 teaspoon Imitation Vanilla Extract
- 2 Eggs
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Preheat oven to 350F and line and grease a 12-tin muffin tray, plus a 6 if you have one (Note: if you are working in batches, you can place the mixture in the fridge, but once the first batch of muffins are cooling pull the dough out to bring them back to room temperature).
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Whisk together in a large bowl the self-rising flour, ground cinnamon and sea salt, set aside.
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Visit https://amandascookin.com/banana-muffins/ for full printable recipe.