These banana muffins are soft, moist, and easy to make. They require just about 35 minutes to mix and bake so you can be eating deliciously soft banana muffins in no time!
I used to have lots of time to bake but as life got busy, I spent less time in the kitchen. Thankfully these banana muffins are quick and easy to make. I love having baked goods on hand, especially during busy seasons.
These banana muffins hold up great in the freezer and are great to grab on a busy morning or put in your child’s lunch box.
What do you need to make banana muffins?
- 2/3 cup oil
- 1 1/2 cups raw sugar
- 2 large eggs
- 3 very ripe bananas
- 1/2 cup sour cream
- 1 1/2 teaspoon vanilla
- 3/4 teaspoon sea salt
- 2 cups unbleached all purpose flour You can also use half whole wheat half all-purpose
- 3/4 teaspoon baking soda
- 1 cup chocolate chips optional
- 1 cup chopped walnuts optional
To make banana muffins
Preheat oven to 325°F.
Mix oil, sugar, eggs, bananas, sour cream, vanilla, and sea salt. Mix until the mixture is smooth. Add flour and baking soda. Just until blended. Be sure not to over mix – this is key to keeping the muffins tender and soft.
Fold in nuts and/or chocolate chips if you are adding them. Pour into lined muffin pans. Sprinkle with raw sugar.
Bake 20 – 25 minutes
These muffins are best stored in the fridge or freezer. I like to wrap them up individually and put them in the freezer.
Get the Banana Muffin recipe below:
Banana Muffins
Ingredients
- 2/3 c. oil
- 1 1/2 c. raw sugar
- 2 large eggs
- 3 very ripe bananas
- 1/2 c. sour cream
- 1 1/2 tsp. vanilla
- 3/4 tsp. sea salt
- 2 c. unbleached all purpose flour You can also use half whole wheat half all-purpose
- 3/4 tsp. Baking Soda
- 1 c. chocolate chips optional
- 1 c. Chopped walnuts optional
Instructions
- Preheat oven to 325° F
- Mix oil, sugar, eggs, bananas, sour cream, vanilla and sea salt. Mix until smooth
- Add flour and baking soda. Just until blended. (Don’t over mix)
- Fold in nuts and/or chocolate chips (optional)
- Pour into lined muffin pans
- Sprinkle with raw sugar and bake 20 – 25 minutes
- Store in the refrigerator – Enjoy!!
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