Fluffy Banana Muffins |Cooking With Amanda

I've probably said this way too many times, and if you are a regular reader of mine you are probably screaming for me to be quiet already, but banana bread was the very first thing I ever learned how to make all by myself. I was maybe nine or ten-ish, and I remember sitting on the kitchen floor in front of the lazy-susan where my mom kept all her cookbooks, thumbing through to find something we had all the ingredients to make.

Cream, butter, add sugar, slowly beat in eggs, then add bananas. The directions were so simple and straightforward, written by a little church lady as her contribution to that year's fundraising efforts.

It's a recipe that changed the way I looked at the kitchen and is still the one I go to when I'm baking just for the therapeutic nature of it all.

It's just one of those recipes that sticks with you forever and ever, and stirring together those ingredients always takes me back to that nine-year-old me, and the eye-opening process baking inspired from that moment on.

Last year I made these sweet potato muffins with pecan streusel and they were a major hit with my readers. They are fluffy and perfectly spiced. The sweet potatoes lend just the right amount of moisture to the finished muffins. And so I knew that recipe, adapted just slightly, would yield equally perfect fluffy banana muffins.

I used melted butter in place of the oil that so many muffin recipes call for. Paired with sour cream, mashed bananas, and a hint of cinnamon, these muffins are full of ripe banana flavor and have an ultra tender crumb.

I love them.

So will you.

If you are looking for banana flavor that leans towards the lighter side, you will super love this healthy peach banana bread recipe, or its healthy pumpkin banana bread counterpart.

These banana bread muffins are also looking MIGHTY fine.

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Fluffy Banana Muffins Recipe

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Ingredients

3 large eggs
1/3 cup sour cream
3/4 cup unsalted butter, melted and slightly cooled
2 medium bananas, mashed (about 1 cup mashed bananas)
1 cup light brown sugar, packed
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt

Directions

Preheat the oven to 350°F and line a standard muffin pan with paper liners.
In a large bowl lightly beat the eggs. Add the sour cream, melted butter, bananas, and vanilla, and whisk until combined.
Add the flour, baking powder, cinnamon, baking soda, and salt. Stir until just combined.
Divide the batter evenly between the 12 prepared muffin cups.
Bake for 18-20 mins. Cool slightly before serving.

Notes

Your muffin cups will be SUPER full and you will think I gave you bad instructions. Just trust me that filling them up will give you fluffy tall muffin tops -- like the perfect little dome. If you are still uncertain you can actually stretch this batter to yield 13-14 muffins, they just won't be as tall.