Our Easy Banana Muffin recipe turns out moist, delicious muffins that taste a lot like everyone's favorite quick bread—but they're handy, on-the-go snacks.
What You Need
Original recipe yields 12 servings
1-1/2 cups flour
1/2 cup plus 1 Tbsp. sugar, divided
2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup mashed fully ripe banana s (about 3)
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
3 Tbsp. oil
1/4 tsp. ground cinnamon
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Let's Make It
Heat oven to 350ºF.
Combine flour, 1/2 cup sugar, baking powder, baking soda and salt; set aside. Mix egg, bananas, sour cream and oil in large bowl. Add dry ingredients; stir just until moistened. (Batter will be lumpy.)
Spoon into 12 paper-lined muffin cups. Mix remaining sugar and cinnamon; sprinkle over batter.
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire racks; cool.
Cooled muffins can be stored in tightly covered container in freezer up to 6 weeks. Thaw in refrigerator before serving.
How to Store
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.