This recipe was submitted by one of our readers, just like you.
"These homemade banana muffins are quick and easy to make with just 3 bananas, cinnamon, sour cream, and a handful of pantry staple ingredients. These banana muffins are incredibly soft, moist, and perfectly spiced with cinnamon leaving you with a tender bite and delicate crumb! The best use of overripe bananas is arguably banana bread and banana muffins. There’s nothing quite like a bite of soft, cinnamon-spiced, banana-flavored bread alongside a cup of coffee whether it be in muffin or loaf form. "
Preparation Time5 min
Cooking Time15 min
Cooking Vessel Sizestand mixer, muffin pan, whisk, wire cooling rack
- 2 1/2 cups Self Rising Flour
- 1/2 teaspoon Sea Salt
- 2 teaspoons Cinnamon
- 3 Bananas
- 3/4 cup Buttermilk
- 1/2 cup Dark Brown Sugar
- 1/2 cup Sour Cream
- 1 teaspoon Imitation Vanilla Extract
- 2 Eggs
Preheat oven to 350F and line and grease a 12-tin muffin tray, plus a 6 if you have one (Note: if you are working in batches, you can place the mixture in the fridge, but once the first batch of muffins are cooling pull the dough out to bring them back to room temperature).
Whisk together in a large bowl the self-rising flour, ground cinnamon and sea salt, set aside.
Visit https://amandascookin.com/banana-muffins/ for full printable recipe.