Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 large egg
1/3 cup vegetable oil
1 cup mashed ripe bananas (about 3 bananas)
1 teaspoon vanilla extract
1 cup sour cream
Instructions
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
In a large bowl, beat the sugar, egg, and vegetable oil until well combined.
Stir the mashed bananas and vanilla extract into the wet mixture.
Mix in the sour cream until the batter is smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Notes
Do not overmix the batter to keep the muffins light and tender.
Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 18
- Sodium: 190
- Fat: 11
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 25