With only 2 bananas you can make these delicious banana muffins! They are soft and fluffy with tons of delicious flavour. The muffins come together in a few simple steps and are so yummy!
The flavours of butter mixed with sweet bananas and cinnamon makes these muffins so warming and cozy!
If you have ripening bananas on your counter and don't want to make your classic banana bread, you have to try these muffins!
For more banana recipes, try Banana Oatmeal Muffins, Banana Sour Cream Coffee Cake, and Banana Oatmeal Cookies.
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Why this recipe works
- Bananas - A great way to use up ripening bananas.
- Easy to make - All of the ingredients are simple and no electric mixer required!
- Delicious - These muffins are so dang good!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- All-purpose flour – This flour is used for the muffins
- Bananas – 2 large fresh bananas are used. The more brown spots, the better.
- Brown sugar – I used dark brown sugar, but light brown sugar works as well!
- Butter - This will be softened.
- Cornstarch – Used to enhance the texture. If you don't have any, replace with more flour.
- Cinnamon - Adds some depth to the flavour!
- Eggs – Must be at room temperature before starting your bake.
- Sour Cream – The secret ingredient that makes these muffins so soft and moist!
Step by step instructions
Here is how to make and bake these Two Banana Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and an electric handheld mixer.
Step 1 – Prep. Line your muffin tins with 15 liners and set aside. If you need a recommendation, this is my favourite tin. Mash the bananas and set aside.
Step 2 – Mix dry ingredients. In a medium sized bowl, add in the dry ingredients. Stir to combine and set aside.
Step 3 – Cream the butter and sugar. In a large bowl, add softened butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.
Step 4 - Add in the eggs and vanilla. Add the eggs and vanilla into the bowl and mix on medium speed until well combined. Make sure to scrap the sides of the bowl.
Step 5 - Add in bananas. Add in the mashed bananas and mix on medium speed until well combined, scraping the sides of the bowls when needed.
Step 6 - Add the dry ingredients and the sour cream. Slowly add the dry ingredients in three additions, starting and ending with the dry ingredients. Alternate between adding in the dry ingredients and the sour cream. Mix until just combined between each addition.
Step 7 – Scoop. Evenly divide the batter between your liners, they should almost all the way full. Using a cookie scooper helps big time to minimize the mess.
Step 8 – Bake. Bake the muffins at 375°F for 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
- The type of sour cream you use matters. Make sure it is full fat.
- The riper the bananas the better. They should have lots of black spots on them!
FAQ
Why is there sour cream in these muffins and can I taste it?
You cannot taste it at all. Using sour cream in muffins creates a superrrr soft and tender muffin. It is what fluffy dreams are made of. If you don’t have any sour cream on hand, use full fat plain yogurt instead.
How far in advance can I make these muffins?
These two banana muffins stays good on your counter for a few days, and in the fridge in an airtight container for a week.
Can I freeze these muffins?
Yes. If you want to meal prep them, bake them, allow for them to come to room temperature, and then place in an airtight ziplock bag. Store in your freezer for up to 1 month. When ready to eat, remove and allow to thaw. 🙂
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Two Banana Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup dark brown sugar*
- 1/2 cup white sugar
- 2 eggs
- 1 tbsp vanilla
- 1 cup bananas 2 large, mashed
- 1/2 cup full-fat sour cream room temperature
Instructions
- Preheat oven to 375℉/190℃. Line your muffin tin with 15 liners and set aside. Mash the bananas and set aside.1 cup bananas
- In a medium sized bowl, add in flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1 tbsp cornstarch, 1/4 tsp salt
- In a large bowl, add softened butter, brown sugar, and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.1/2 cup unsalted butter, 1/2 cup dark brown sugar*, 1/2 cup white sugar
- Add the eggs and vanilla into the bowl and mix on medium speed until well combined. Make sure to scrap the sides of the bowl.2 eggs, 1 tbsp vanilla
- Add in the mashed bananas and mix on medium speed until well combined, scraping the sides of the bowls when needed.1 cup bananas
- Alternate between adding in the dry ingredients and the sour cream. Starting with the dry ingredients, add about 1/3 of it in and gently mix. Then add in about 1/2 of the sour cream, mix until just combined, and go back and forth like this until everything is mixed in. You should start and end with mixing the dry ingredients. I used an electric mixer to add in the ingredients until the last addition of dry ingredients, I mixed that in with a spatula. Mix until just combined between each addition.1/2 cup full-fat sour cream
- Evenly divide the batter between the liners. They should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess.
- Bake the muffins at 375°F for 20-25 minutes. The muffins are ready when a toothpick inserted comes out clean.
- These muffins stay fresh covered at room temperature for up to 3 days, and in an airtight container in the refrigerator for up to a week!
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