This is a fantastic sour cream-based banana muffin recipe. If you use fat-free sour cream, it contains nearly no fat and very little sugar. a huge success for everyone!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mashed ripe banana
- ¼ cup white sugar
- ¼ cup sour cream
- 1 egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Mix together flour, baking powder, baking soda, and salt in a large bowl.
- Beat together banana, sugar, egg, and vanilla in a separate bowl. Stir in sour cream. Stir banana mixture into flour mixture until just combined. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Let cool before serving. For best flavor, place muffins in an airtight container or bag overnight.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 194 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
These muffins are delish!!! IMO, sour cream is the secret ingredient to the best banana bread and muffins. But, I’m not fond of wimpy muffins so I always fill the cupcake liners to the top. I usually glean about 8 muffins this way. I doubled this recipe because I wanted to have at least 1 dozen and ended up with 12. I also sprinkled streusel on top.
I made this today. I also added walnuts and chocolate chips. Everyone liked it. Everyone said it was light amd fluffy but preferred a more dense muffin instead of something cake-like.
The recipe is too salty. I will make them again, but will eliminate the salt as an ingredient. There is enough salt in the baking soda and sour cream. I liked the texture. They were moist and fluffy. Mine were not flat like the ones in the photo.
I needed a recipe for my overripe bananas. I chose this because it had sour cream in it and my husband loves sour cream. I also threw in some blueberries. The flavor was incredible and I’ll be making these again!
I made it and added a little cinnamon sugar. Mmmm
Great base recipe. I added more sugar, nutmeg and cinnamon. Great way to use the last 2 bananas I had left over from banana pudding.
I’ve added additional blueberry to half of the batch and chocolate chip with walnut to the other half. Need to double the recipe cuz it’s only for 8 muffins.
Very moist with nice flavor.
Very healthy and a doesn’t have nearly as much flavor as a regular banana bread recipe, but it is a low calorie recipe so it makes sense. It is still tasty and a makes a good snack.
The kids absolutely loved it , so did we lol , very flavourfull and moist.
Love this recipe! Just finished making my first batch & it tastes heavenly! I did 1/2 all purpose & 1/2 whole wheat flour, & added blueberries, ground cinnamon (I just eyeballed this instead of measured) & topped each muffin with white chocolate bits. I also like having a few little chunks of banana when eating the muffin so made sure I had a few good, small chunks when mashing the banana with other wet ingredients. I’d highly recommend this recipe to anyone. 17 mins in the oven was perfect for me too!
Made these cute little banana muffins last night. I liked that these were very light and airy. My regular banana bread recipe is very dense, so it is different in a good way. Great if you’re watching calories and need a quick on the go treat or breakfast item. I didn’t change anything in the recipe except I did them directly in the muffin pan without paper cups, and I tried them when they were nice and warm. I actually prefer them warm from the oven.
I used homemade yogurt instead of the sour cream. It did not get very brown though. I would make it again.
This is my go-to banana muffin recipe. I tweak it with other goodies, adding maraschino cherries, pineapple, chopped strawberries, white chocolate chips, etc., to change it up. Always great, everyone raves about them!
I made these with only two changes to the recipe: I used about one and a half cups of banana and I only used one and a half teaspoons of baking powder. I got ten muffins. They came out well, but have a very subtle banana flavor. Also, they started getting a bit sticky after a four days. I probably will make them again, but I’ll add nuts or banana extract to give them more flavor.
Great recipe! I loved that it didn’t need the use of any butter. My only modifications were that I used 3 ripened bananas (mashed) which yielded about 1 1/2 C of bananas (I just didn’t want to waste half of the third banana) and then I added chocolate chips and chopped walnuts. – Quick and easy!
Made these twice now and the flavor is delicious but both times they come out very mushy. Mushy as muffins and in bread form. What am I doing wrong? I’d love suggestions on how to “dry” these up a bit. Thanks!
I made it as the recipe says, it was a little bland yet delicious, it was very quick and easy to make it was exactly what I wanted Quick & Easy and Low fat and calories.
Added walnut half on top. Perhaps a bit more banana and a touch of Cinnamon.
Keep in mind these are on the healthy side of any muffin recipe. With that in mind, I love these as they aren’t laddened with fat and sugar. You do give up the light fluffy texture that the fat provides. I sprinkled a bit of raw sugar on the top before baking as another review suggested. Do that!
I added more sugar (1/2 cup total), 2 tablespoons vegetable oil and another 1/4 cup of flour to the mix. Completed the batter by adding 1/2 cup of dried cranberries (for color). Poured into 6 jumbo cupcake liners, dusted the tops with sugar, baked for 22 minutes @ 350 degrees. Great texture, does not crumble, moist. Perfection.