These Easy Banana Muffins are super fast to make, and come out moist, flavorful and fluffy. They’re perfect to enjoy with your morning coffee or tea!
I’m back from vacation, and although a bit behind in my posting schedule (oops!), I’m definitely full of energy and ready to get back to bringing you great recipes. 🙂
Let’s start with these Easy Banana Muffins.
What you’ll love about them is, from start to finish, they take less than 30 minutes to make.
I love a recipe that’s ready to serve and eat in minutes, don’t you? And even better…to have a moist, warm muffin to enjoy with your morning coffee!
Even on vacation, instead of relaxing, I just couldn’t keep myself from the kitchen.
Thank goodness I was at my families house, otherwise someone might think it was odd that I was going through all the kitchen cupboards to see what baking supplies I had. 🙂
The funny story about these muffins is…before baking, I took every.single.ingredient out from where I’d found it in the various cupboards and placed them on the counter to make sure that I had everything I needed.
Except ONE. Sugar.
Which I was absolutely sure would be in the canister on the counter. So, I didn’t even look. Ugh. You can see where this is going, right?
Yep, you’re right….
Not a single grain of white sugar anywhere. And, trust me, I looked. I rummaged everywhere.
That’s where the big substitution came in… brown sugar. And, the good news is…it worked perfectly!
The muffins baked up beautifully, had rich flavor and were moist and fluffy. I even think the brown sugar added a nice caramelized flavor to them, and I’d definitely try it again.
The moral of the story? Sometimes substitutions aren’t so bad and bring great flavor to a recipe! 🙂
Easy Banana Muffins
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 over-ripe bananas mashed
- 1/3 cup brown sugar
- 1/3 cup sour cream
- 1 egg
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line muffin tin with liners.
- Mix together flour, baking powder, baking soda, and salt. In a separate bowl, mix together banana, sugar, sour cream, egg and vanilla until thoroughly mixed. Stir banana mixture into dry ingredients until combined.Scoop batter into prepared muffin cups.
- Bake in pre-heated oven for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool before serving.
Kennedy Cole|KCole's Creative Corner says
I’m loving all of the super easy, yet delicious recipes you’ve been posting lately! Keep up the great work! And I love how light and fluffy these muffins look! Pinned! Thanks for sharing, Kristi! 😀
Love this compliment because I’ve been thinking “gosh, my recipes are so easy lately”. But, with the warm weather and to many activities, the easy route is what’s working right now. I’m so glad you like them! xoxo
Jess @ Flying on Jess Fuel says
Yum! Brown sugar definitely makes everything extra yummy. These muffins look so perfect and fluffy! I’m glad the substitution worked out– I hate when I run out of staples!
Me too Jess! I’m all for doing substitutions, but I never know if they’re going to work out. So, I sort of hold my breath until everything is baked and I know it turned out! Haha! 🙂
Anu-My Ginger Garlic Kitchen says
Wow, wow, wow! These muffins look A-MAZING, Kristi! Love they are super quick and so darn easy! Lovely.
Thanks Anu! You have me blushing. It’s always so hard to cook when you’re not at home. Ovens are different, brands of ingredients are different, etc., so I’m very glad these worked out! Haha!
My Dish is Bomb says
Brown sugar with banana muffins is thaaaa besssssst! Also I love the tops of those muffins…they look like biscuits!! Welcome back, and I’m excited to see all your new recipes!
Thank you! I”m glad to know I was missed. I tried to blog on vacation, but I had none of my editing tools, etc. and I was lost without them. 🙂
Brooke of Passport Couture says
I admire what you said about substitutions. Because I’m lactose-intolerant, people think that making substitutions or using dairy-free alternatives is always disgusting. It’s not true! I find lots of ways to substitute ingredients and it’s just as tasty!
Thanks Brooke! I find myself having to make substitutions all the time, and they are ALWAYS as tasty. I admire the fact you’re able to adapt to substitutions so easily to accommodate being lactose-intolerant. And you’re right – they are just as tasty! 🙂
Kristi @ My SF Kitchen says
Banana muffins are my favorite muffin 🙂 I wish I had some of these for breakfast tomorrow!
I love them too Kristi! 🙂 So easy and they come out perfectly every single time.
I always add brown sugar to my baked goods — it gives them more flavor and makes them more tender! Seriously, that missing white sugar did you a favor. haha These look like a delicious way to start the day — pinned! 🙂
Hahaha! I should’ve emailed you. I was in a complete panic when I couldn’t find white sugar. 🙂
Lindsey @ American Heritage Cooking says
Hooray!! Just popping over to get my Kristi fix! Love these muffins and I bet the brown sugar made them even more moist! But seriously though, who doesn’t have white sugar? The Earth will probably run out of water before I run out white sugar.
Hahaha! You made me LOL Lindsey. As always. Love you, my sister!
I would love to try these banana muffins but I don’t like sour cream. would I be able to Substitute plain yogurt. people tell me don’t worry about it you can’t even taste it but I know it’s in there and then they don’t appeal to me.
Hi Trish – I think plain yogurt would be fine!