~Banana Muffins~

One of the first things I learned to bake was banana bread. I have been baking it since I learned how to treat myself with homemade cakes and breads and love nuts in mine. My husband just to happens to love it too, but not so much with nuts. So I am giving you my basic banana bread recipe handed down to me and used throughout the years so you can touch it up with either nuts or not. This recipe will take it. Even raisins are good in it.

For this post I used my recipe as Banana Muffins. This recipe is perfect for portion sized treats to take to the office or have a snack, the muffin tin is a great substitute for the loaf pan in many recipes so I do change out from time to time. Either one will work here.

Banana Muffins – Mrs. Shecky’s

Mrs. Shecky
A favorite family banana muffin recipe which can be baked in loaf pan too.
Prep Time 20 mins
Cook Time 1 hr
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 265.16 kcal

Equipment

  • Hand Mixer – Optional
  • Whisk
  • Muffins Tins (Enough for 12)

Ingredients
 
 

  • 2 c Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 2 Eggs
  • 1 c Sugar Granulated
  • large Bananas Over-ripe & brown **See Note Below
  • ¼ c Sour Cream
  • tsp Vanilla
  • ½ c Sunflower Oil or Vegetable
  • 1 tsp Cinnamon Ground
  • ½ tsp Clove Ground
  • ½ tsp Allspice Ground
  • Nuts Chopped – Optional

Instructions
 

Preheat Oven to 350°

    Prep muffin tins with spray, butter or liners

    • Combine flour, baking soda, baking powder and salt in a bowl and whisk until blended.
    • Cream the eggs and sugar together in a large bowl well.
    • Stir in the banana, sour cream, vanilla, sunflower oil, and spices and blend.
    • Then add one third of the flour mixture at a time to the wet ingredients. Do not over blend. Blend until it is just combined. (If you want to add nuts add now and blend in)
    • Pour into prepared muffin tins

    Bake for about an hour.

      Cool for 15 minutes then turn onto cooling rack.

        Notes

         
        *Baking Times:  Make sure you use a cake tester and bake until the tester comes out dry.  Depending on the size of your bananas, you may need more or less timing and make sure you aren’t poking into a banana.  That could give you a false take on doneness.  If you aren’t sure… poke in another spot. 
        **Bananas:  If you have small bananas use more.  I used very large. 
        If you don’t have sour cream, use more banana.  I have used up to 4 in this recipe. 
        You can also use a 9 x 5 baking loaf pan which I have done on many occasions.  Again, check the bake as 1 hour approaches.
        I always say “cool completely”,  but this recipe is really good warm with butter splurged all over.
         
        Enjoy.
         
         

        Nutrition

        Serving: 12gCalories: 265.16kcalCarbohydrates: 38.54gProtein: 3.82gFat: 11.16gSaturated Fat: 1.76gCholesterol: 29.77mgSodium: 354.42mgPotassium: 139.14mgFiber: 1.24gSugar: 20.33gVitamin A: 87.59IUVitamin C: 2.46mgCalcium: 36.44mgIron: 0.43mg
        Keyword muffins
        Tried this recipe?Let us know how it was!

        Feel free to add nuts, chocolate chips, fruits or seeds to this recipe. Swirl sour cream frosting or any other goodies to it. For breakfast it is great with just coffee or milk and I personally love a piece of bacon to snack on with it. It’s really a great basic go-to that is easy to make and is very delicious.

        Enjoy.

        Mrs. Shecky

        4 Comments Add yours

        1. Banana bread is one of the first things I learned to bake too! I can’t wait to try these muffins, they look amazing!

        2. mimfilip says:

          They look delicious, it’s raining here today so I will give these a go. I will leave out most of the sugar though.

          1. iammrsshecky says:

            Great, I wish it was rainy here! I’ve used less sugar when I put more banana at times. I’ve also used whole wheat flour but it’s denser. So please let me know your changes!

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