Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 ¼ cups lightly packed light brown sugar
- 6 tablespoons unsalted butter (room temperature)
- 1 large egg (room temperature)
- 3 very ripe bananas (mashed, about 1 ½ cups)
- 8 ounces sour cream (room temperature, 1 cup)
- 1 teaspoon vanilla bean paste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a mini muffin pan by spraying it with nonstick cooking spray or lining it with mini paper muffin liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon until evenly combined. Set this mixture aside for later.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or an electric mixer in a large bowl, beat the light brown sugar and unsalted butter on medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Egg and Wet Ingredients: Add the large egg to the butter and sugar mixture and mix until fully incorporated. Next, add the mashed bananas, sour cream, and vanilla bean paste. Mix these ingredients together until the batter is smooth and well combined.
- Combine Mixtures: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until all the dry ingredients are incorporated, being careful not to overmix to keep the muffins tender.
- Scoop Batter: Use a medium cookie scoop (approximately 1 ½ tablespoons) to evenly divide the batter among the mini muffin wells in your prepared pan.
- Bake: Place the muffin pan in the preheated oven and bake for 14-16 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Cool Muffins: Allow the mini muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Repeat: If necessary, repeat scooping and baking steps with any remaining batter.
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- Room temperature ingredients help the batter mix smoothly and evenly.
- Do not overmix the batter to ensure tender muffins.
- Mini muffin pans yield smaller portions, perfect for snack-sized treats.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
