Ingredients
- 2 ½ cups all-purpose flour, leveled
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup unsalted butter, melted and cooled
- 1 cup light brown sugar, firmly packed
- 3 large eggs, room temperature
- ¾ cup sour cream
- ½ tablespoon pure vanilla extract
- 1 tablespoon pure maple syrup
- 2 tablespoons raw sugar, or baker’s sugar (for topping, not granulated sugar)
Instructions
- Prep your tools: Preheat your oven to 425°F. Spray a muffin tin with PAM or cooking spray and set aside.
- Combine dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cinnamon. Mix well and set aside.
- Mash the bananas: In a large bowl, mash the bananas with a potato masher or fork until there are no large chunks left.
- Combine wet ingredients: To the bowl with the mashed bananas, add the melted butter, brown sugar, eggs, sour cream, vanilla extract, and maple syrup. Mix everything together until well combined.
- Add dry ingredients: Pour the dry ingredients into the wet ingredients and mix until there are no dry bits of batter left.
- Prep for baking: Spoon the batter into the prepared muffin tin, filling each cup almost to the top. Sprinkle raw sugar on top of the wet batter.
- Bake: Place the muffin pan into the oven and bake for 5 minutes at 425°F to help the muffins get a nice dome. Then, reduce the temperature to 375°F and continue baking for 13-15 minutes, until the muffins are light golden brown and the tops spring back when gently pressed.
- Cool: Remove the pan from the oven, transfer the muffins to a cooling rack, and allow them to cool for at least 20 minutes before serving.
Notes
- For an extra touch, you can add chocolate chips or chopped nuts to the batter before baking.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to a month.
- For a lighter option, you can substitute sour cream with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
