š§ Banana Muffins with Sour Cream
- Soroka
- Oct 5
- 1 min read
Updated: Oct 6
Soft, aromatic banana muffins with sour cream ā the perfect way to use overripe bananas. These muffins are fluffy yet moist inside, with a rich banana flavor and a cozy homemade vibe. No butter, no mixer ā just simple ingredients and pure comfort. Perfect for breakfast, tea, or as a quick dessert.
Ingredients:
ā«ļø 3 ripe bananas (~350 g)
ā«ļø 180 g sour cream (20%)
ā«ļø 220 g all-purpose flour
ā«ļø 100 g sugar (add more if you like it sweeter)
ā«ļø 1 egg
ā«ļø 2 tsp baking powder
ā«ļø 1 tbsp vegetable oil
ā«ļø 1 pinch vanilla
ā«ļø 1 tsp cinnamon (optional)
ā«ļø 50 g chocolate, nuts or berries (optional)
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š Advice:
The riper the bananas (with brown spots), the softer and taller your muffins will be.
Notes
1
Mash the bananas with a fork until smooth.
2
Add sour cream, sugar, vanilla, and cinnamon (optional). Mix until combined.
3
Sift the flour together with the baking powder and gently fold it into the banana mixture.
4
Optionally, add chocolate chunks, nuts, or berries for extra flavor.
Fill muffin cups about Ā¾ full.
Bake at 180Ā°C (350Ā°F) for 20ā25 minutes, until golden brown.
Check doneness with a toothpick ā it should come out dry.
Instructions
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š§ Banana Muffins with Sour Cream
Soroka
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Soft, aromatic banana muffins with sour cream ā the perfect way to use overripe bananas. These muffins are fluffy yet moist inside, with a rich banana flavor and a cozy homemade vibe. No butter, no mixer ā just simple ingredients and pure comfort. Perfect for breakfast, tea, or as a quick dessert.
Servings :
12 medium muffins
Calories:
ā 2 020 kcal
Preparation
10 min
Cooking
20ā25 min
.
.
Total time
~35 min
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