Ingredients

Scale

2 large very ripe bananas, mashed (about 1 cup)
2 large eggs
¼ cup (50g) granulated sugar
¾ cup (75g) brown sugar
⅓ cup (80g) sour cream or greek yogurt
1½ teaspoons (8ml) vanilla extract
2 cups (240g) all-purpose flour
1 teaspoon (4g) baking powder
1 teaspoon (5g) baking soda
½ teaspoon (3g) salt
½ cup (113g) browned butter (or melted unsalted butter)
chocolate chips
pecan crumble (½ cup chopped pecans, 2 tablespoons brown sugar, and 2 tablespoons melted butter mixed together)
streusel topping

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Instructions

Preheat your oven and line a muffin pan with cupcake liners or parchment paper, optionally spraying with cooking oil.
In a bowl, beat together the mashed bananas, eggs, granulated sugar, brown sugar, sour cream, and vanilla extract until well combined.
Sift the all-purpose flour, baking powder, baking soda, and salt over the banana mixture, then stir until blended.
Add in the browned butter, ensuring to scrape down the sides of the bowl as you mix.
Distribute the muffin batter into the prepared muffin pan and add any desired toppings before placing them in the oven.
Bake for around 12 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for 10 minutes before transferring them from the pan.

Last Step:

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Notes

For extra flavor, consider adding nuts or extra chocolate chips to the batter.
Store muffins in an airtight container at room temperature for up to 3 days.
These muffins freeze well; wrap them individually for a quick snack later.

Author: jeremy
Prep Time: 10 minutes
Cook Time: 32 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 200mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg