These moist, light and airy banana bread muffins are a perfect grab ‘n go breakfast!
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was plagued with found myself with with another set of over-ripe bananas this weekend, so I felt compelled to make something delicious rather than freeze them for later or let them go to waste.
Always looking for a quick-yet-comforting breakfast, my banana bread recipe immediately came to mind — except, I wanted something lighter, fluffier and easier to grab ‘n go.
The recipe for these muffins is very similar to the one I use for the bread, which is funny because that recipe makes a pretty rich and dense banana bread, and like I said above, I wanted something “lighter” as a quick breakfast grab.
Turns out with only a few minor tweaks, that dense bread can be transformed into an moist, airy, yummy muffin.
I decided to leave the bananas chunkier and omitted the nuts (only because I didn’t have nuts on hand), but added mini-chocolate chips.
I subbed sour cream instead of crème fraîche, because that’s what I had in the fridge. Whole milk or Greek plain yogurt is a great substitution, too!
In regular sized muffin pans lined with paper cups, I filled 24 each about 2/3 of the way and baked them for 25-30 minutes at 350°F until they were golden brown and the tops bounced back ever-so-slightly when I gently pressed them with my finger.
Light, moist, fluffy, velvety … it’s hard to believe these were made from the same recipe as my original banana bread!
And, because the bananas were a chunkier mash, pieces stayed intact even after they were baked.
Talk about moist, I had no idea that small adjustment in banana consistency would make such a big difference.
Both forms of this recipe are delicious, and you must try it this way!
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- ½ cup oil
- 3½ bananas, very ripe, chunky mashed
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
- Set oven to 350°F. Fill 24 standard size muffin cups with paper liners.
- Sift together the flour, baking soda, cinnamon and salt in a mixing bowl. In a stand mixer with a whisk attachment, beat the sugar and eggs until light and fluffy, about 10 minutes, and then drizzle in the oil.
- Replace the whisk attachment with the paddle attachment. Add the mashed bananas, sour cream, and vanilla and mix for 30 seconds. Add the dry ingredients and chocolate chips, and mix the batter until the dry ingredients are just combined — take caution to not over-mix.
- Pour the batter into the lined muffin cups, filling each about ¾ full. Bake for about 25 to 30 minutes, or until the tops bounce back after gently pressing with your fingertip.
- Let the banana bread muffins cool on a wire rack.
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