Fluffy Banana Muffins are perfect for banana lovers everywhere. A perfect breakfast treat.
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.
These banana bread muffins are also looking MIGHTY fine.
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