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–+ servings

Two Banana Muffins

Ania
Make these delicious banana muffins with only 2 bananas! They are soft and fluffy muffins with tons of flavour. They come together in a few simple steps and are so yummy!
5 from 1 vote

Ingredients
 
 

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!

Notes

Dark brown sugar - You can use light brown or dark brown sugar.