Can I use frozen bananas for banana bread muffins?

Yes, you can use frozen bananas—just make sure to thaw them completely and drain off excess liquid before mashing.

Why are my banana muffins dense instead of fluffy?

This usually happens if the batter was overmixed. Gently fold the wet and dry ingredients together until just combined to keep them light and airy.

Can I make these muffins without sour cream?

Absolutely! You can substitute sour cream with plain Greek yogurt for a similar moist texture.

How do I store banana muffins to keep them fresh?

Store them in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. Reheat in the microwave or oven.

Moist Banana Bread Muffins for Beginner Cooks

Name: Moist Banana Bread Muffins for Beginner Cooks
Prep time: 10 min
Cook time: PT-484945H15M4S
Total time: PT-484945H15M4S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon cinnamon; ¼ teaspoon salt; ½ cup white sugar; ½ cup brown sugar; ½ cup melted butter; 2 large eggs (room temperature); 2 teaspoons vanilla extract; ¼ cup sour cream (room temperature); 3 medium-large ripe bananas, mashed (about 1⅓ cups); ½ cup chopped walnuts (optional)

Description

These moist banana bread muffins are a quick and flavorful take on classic banana bread, made with ripe bananas, brown sugar, and a touch of cinnamon. Ideal for beginners, this easy recipe delivers bakery-quality results in under 30 minutes—no mixer needed.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup white sugar
½ cup brown sugar
½ cup melted butter
2 large eggs (room temperature)
2 teaspoons vanilla extract
¼ cup sour cream (room temperature)
3 medium-large ripe bananas, mashed (about 1⅓ cups)
½ cup chopped walnuts (optional)

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Instructions

Preheat the Oven: Set your oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease if using silicone molds.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until evenly combined.
Combine the Wet Ingredients: In a separate bowl, whisk the melted butter with both sugars, then add the eggs, vanilla extract, and sour cream. Whisk until smooth and no sugar lumps remain.
Add the Bananas: Stir the mashed bananas into the wet mixture. It’s fine if a few banana lumps remain—they add flavor and texture.
Combine Wet and Dry: Create a well in the dry ingredients and pour the wet mixture in. Gently fold everything together using a spatula or wooden spoon, mixing only until no dry flour remains visible.
Add Optional Walnuts: Fold in the chopped walnuts if using, being careful not to overmix.
Fill the Muffin Tin: Spoon the batter into the muffin liners, filling each to the top. This helps create tall muffin tops.
Bake the Muffins: Bake at 400°F (200°C) for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 10–12 minutes. Muffins are done when a toothpick inserted in the center comes out clean.

Notes

To make these muffins dairy-free, use a plant-based butter and swap sour cream for a non-dairy yogurt. You can also reduce the sugar for a less sweet version or substitute half the flour with whole wheat for added fiber. Avoid overmixing the batter to maintain a soft, fluffy crumb. For extra flavor, sprinkle a pinch of raw sugar or a cinnamon-sugar mix on top before baking.

Prep Time: 10 minutes
Cook Time: 15–17 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 292
Sugar: 21g
Sodium: 217mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0.3g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 54mg